This simple recipe creates big, tender meatballs with a rich burst of melting pate in the middle. It makes a great starter or tapas dish and works beautifully as a sauce with pasta.
Ingredients (makes 16-18 meatballs – feeds 4)
For the meatballs:
- 3 slices (about 120g) white bread
- 2 tsp mixed Italian herbs
- 500g pork mince and 500g beef mince – or for a richer version, substitute these with 1kg venison mince, available from Wild and Game
- 1 tsp garlic granules
- 3 medium eggs
- Salt and pepper
- 1 x 120g tub of Wild and Game Pheasant, Apple and Calvados Pâté
- A generous glug of olive oil
For the tomato sauce (double this if you like a lot of sauce, or if you are serving with pasta):
- 1 medium onion
- 2 garlic cloves
- 1 pinch chilli powder
- 2 pinches ground cumin
- 1 pinch ground coriander
- 2 tins tomato
- A glug of olive oil
- Salt and pepper
- Pre-heat the over to 200 degrees centigrade/gas mark 6.
- Tear the bread into pieces and place it in a food processor and whizz until you have fairly fine breadcrumbs.
- Add all the other ingredients except for the oil, whizzing between additions, until they are all finely chopped and fully mixed.
- Using a dessert spoon, measure out a spoonful of the mixture, make an indentation in it with your thumb, and pop in about a third of a teaspoon of pâté. Take another spoonful of the mix, place this on top, and roll in your hands until you have a ball. Place on a plate and repeat until all the mixture is used up.
- Heat the olive oil in a wok or large frying pan, and cook the meatballs, turning regularly, until well browned. As each one is browned, remove it and place it on a greased baking tray.
- Place all the browned meatballs in the oven for about 10 minutes until cooked through.
- For the sauce, chop the onion and crush the garlic and fry in the olive oil until soft.
- Add the spices and cook for about 30 seconds. Then add the tomatoes and cook for about 20 minutes. Season to taste. Serve over the meatballs.