Pork Meatballs with Bart Mediterranean Rub
We’ve been creating a lot of new recipes lately due to re-discovering our love for Riverford and a large haul of great marinade rubs from Bart. The Smokehouse Barbecue range include 5 flavours – Tandoori, Smokey Chipotle, New York Steak, Mediterranean and Lemon & Sweet Pepper. The peppery New York Steak was seriously good on a nice slab of barbequed beef, but the meatball recipe below is a bit special.
Keep your meatballs small to make them extra soft and juicy, and turn them over a couple of times whilst in the oven to brown the outside for a bit of varied taste and texture. Although we rarely have the forward thinking, this recipe would be even better if you let the pork mixture marinade in the fridge overnight.
- 1 slice white bread
- 300g organic pork mince (Riverford’s is amazing)
- 2tbsp Bart Mediterranean Rub
- Salt and Pepper
- 1tbsp chopped fresh parsley
- Olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 400g tin plum tomatoes
- 1tbsp tomato puree
- 1tbsp tomato ketchup
- Salt and pepper
Break the bread into pieces and blitz to fine breadcrumbs in a blender. Pour into a large mixing bowl and add the rest of the meatball ingredients, minus the olive oil. Squeeze together with your hands until nicely mixed together. Cover with clingfilm and leave in the fridge.
Pour a little olive oil into a saucepan and fry the onion over a medium heat for 5-6 minutes, stirring now and then. Add the garlic and fry for a few more minutes. Add the plum tomatoes, half fill the tin with water, swish it around and pour it into the pan (a good way of cleaning the tin for your recycling and adding water to the sauce!). Add the puree and ketchup and stir. Bring to a boil, reduce the heat and simmer with the lid on.
Pre-heat your oven to 225°C and pour a little olive oil into a large oven proof dish.
Remove the pork mixture from the fridge, tear off pieces and roll into 2-3cm meatballs. Place the meatballs into the oven proof dish and jiggle them around to cover with the oil. Roast in the oven for 20-25 minutes, turning a couple of times during cooking.
Meanwhile, whiz the tomato sauce with a stick blender and return to a low heat with the lid on.
Remove the meatballs from the oven and serve with pasta, or as tapas dish, with the tomato sauce spooned on top.