Italian Pork Meatballs in broth

This recipe is great for an entree when you want to impress. If you want to have it for a main Id increase the pork to a kilo and double the broth ingredients. Note go for the best liquid stocks not the packet powder ones. I went looking for the ones you can sometimes find in the refrigerated isle in the supermarket. 

Ingredients

500gms of pork

2tbsp finely chopped italian parsley

2 eggs beaten

20 - 30 gms grated parmesan plus more shaved for garnish

150 gms fresh ciabatta breadcrumbs or if you don't have those use normal or panko but reduce down to 12gm

2 litres of the best chicken stock you can get

half a cup of dried porcini mushrooms placed in a cup of boiling water and left to infuse for 20 mins

4 rashers of streaky bacon diced and cooked then spread on a paper towel to remove the oil (I've used ham or prosciutto when I didn't have bacon in the fridge)

2 tbsps of flour plus 1/2 cup for rolling the meatballs in after making

If you have it fry a couple of strips of prosciutto and let dry a bit on a paper towel then chop roughly

good olive oil or truffle oil if you have it for serving

salt and pepper

If using fresh then rip the bread into small chunks and place in a food processor. 

In a bowl add the bread crumbs, parsley, eggs and grated parmesan and blend to combine. Add the pork mince, half the bacon, to the mixture and season with a good amount of salt and freshly ground black pepper. 

Mix the flour and 2 tablespoons of the stock to form a paste, add to the bowl and blend until all the ingredients are thoroughly combined. You can do this in the food processor if you want but I find there is the risk that it will over mix and get all mushy so I prefer to use a bowl, wooden spoon and ultimately my hands to mix.

Form the mixture into golf-ball-sized meatballs, then roll the meatballs in the extra flour to coat. Set aside in the fridge for 15 mins just to help them set.

Heat a large saucepan or wok over medium heat and bring the chicken stock and the water from the mushrooms to a simmer. Slice up the porcini and add them too. Also add the remaining diced bacon. 

You now have two options - to lightly fry the meatballs first or not.  

If you like you can heat a separate sauce pan with a tablespoon of olive oil to a medium high heat. Pop the rested meat balls in the pan and give them a quick roll around to create the crust. Don't let them sit or they might stick to the pan and all that crust will be on the pan and not the meatball. You might have to cook them in a couple of batches as you cant roll the meatballs and crowd the pan. 

Bring the stock back up to a simmer and add the meatballs (either fried or raw whichever you prefer). Simmer on very gentle heat for 30–45 minutes until meatballs are cooked through.

Once the meatballs are cooked taste the broth to check its seasoned enough. Don't let it reduce too much otherwise you will have nothing to serve with the meatballs at the end. If you are worried that you wont have enough broth you can take the meatballs out and keep them covered and warm and add a little more chicken stock in if you have it just to add volume but again check the seasoning and taste. 

To serve, ladle the meatballs and broth into bowls, drizzle with extra virgin olive oil or truffle oil and garnish with shaved Parmesan and prosciutto.

Enjoy

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