Pork & Apple Meatballs
Mustard, Mashed Potato, Soured Cream & Chive Sauce
Ingrediënten
Serves 4 | Total 35 Minutes
- 800 g potatoes
- 500 g lean pork mince
- 1 teaspoon wholegrain mustard
- 1 eating apple
- 150 g soft white bread
- 1 litre fresh chicken stock
- 65 g soured cream
- 1 bunch of chives 20g
Instructies
- Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Meanwhile, place the mince in a bowl with the mustard.
- Coarsely grate in the apple.
- Tear 75g of the bread crust into a blender and blitz into crumbs, then add to the bowl, season with sea salt and black pepper, and scrunch together well.
- With wet hands, divide into four, then divide each piece into eight, and roll into 32 balls in total.
- Bring the stock to a simmer in a large pan, then drop in the balls to poach for 5 minutes, or until cooked through.
- Drain the potatoes, return to the pan, mash well with 1 tablespoon of extra virgin olive oil, then season to perfection.
- Divide between warm bowls, then use a slotted spoon to scoop out the balls, sitting them on top.
- Tear the soft inner part of the bread into the blender, with the soured cream and most of the chives.
- Pour in 300ml of the stock and blitz until silky smooth and aerated.
- Season to perfection, then divide between the bowls.
- Finely chop and scatter over the remaining chives and drizzle with 1 tablespoon of extra virgin olive oil, to finish.
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