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Pork meatball roast with crackling

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

This meal from Matt Preston is the ultimate roast – packed with pork crackling, meatballs and vegetables.

20 Ingredients


  • 300g pork rind, scored

  • 80ml (1 ⁄3 cup) olive oil

  • 2 x 500g pkt microwave potatoes

  • 2 parsnips, peeled, quartered lengthways

  • 1 bunch baby carrots, trimmed, peeled

  • 300g red cabbage, cut into 4 wedges

  • Fried sage leaves, to serve
  • Pork and fennel meatballs


  • 2 slices bread, crusts removed

  • 60ml (1 ⁄4 cup) milk

  • 500g pork mince

  • 1 egg

  • 2 green shallots, finely chopped

  • 1 small green apple, peeled, finely grated

  • 2 garlic cloves, crushed

  • 1 tsp fennel seeds, lightly crushed
  • Cider gravy


  • 375ml (11 ⁄2 cups) apple cider

  • 250ml (1 cup) Massel Chicken Style Liquid Stock

  • 1 tbsp Dijon mustard

  • 25g butter, at room temperature

  • 1 tbsp plain flour

6 Method Steps


  • Step 1

    Preheat oven to 220°C/200°C fan forced. Place a wire rack in a deep roasting pan. Place pork rind on rack. Brush with 2 tbs oil. Season with sea salt flakes. Bake for 40‑50 minutes or until crackled and crisp. Set aside to cool.

  • Step 2

    Meanwhile, microwave the potatoes following packet directions. Set aside to cool slightly then peel.

  • Step 3

    To make meatballs, place bread and milk in a bowl. Set aside for 2 minutes to soak. Squeeze out milk. Transfer bread to a large bowl. Add pork, egg, shallot, apple, garlic, fennel. Use hands to mix until combined. Season. Roll into 12 balls. Transfer to a plate. Cover with plastic wrap. Place in fridge.

  • Step 4

    Pour remaining oil into a roasting pan. Place in the oven to heat a little. Add potatoes, parsnip and carrot. Season. Roast for 20 minutes. Turn veg over then add cabbage and meatballs in a single layer. Roast for 20‑30 minutes or until meatballs are cooked through and golden. Transfer to a serving plate. Cover with foil to keep warm.

  • Step 5

    To make gravy, place the cider, stock and mustard in the roasting pan. Place over low heat. Bring to a simmer. Cook for 15 minutes or until reduced by half. Combine butter and flour in a small bowl until smooth. Whisk into cider mixture until smooth. Cook, stirring, until thickened slightly. Season.

  • Step 6

    Slice or break crackling into large shards. Arrange over meatballs and veg. Serve with sage and gravy.
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Image by Nigel Lough

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