Giant pork meatballs with smoked goulash sauce

Method

1. Pre-heat the oven to 200°C/gas 6.

2. In a large bowl mix together the pork mince, grated carrot, lemon zest, sun-dried tomatoes, chives, fresh white breadcrumbs and beaten egg. Season with salt and generous amounts of freshly ground pepper.

3. Shape the mixture into 8-12 balls, place on a roasting tray and bake for 15 minutes.

4. Meanwhile, make the goulash sauce. Heat the olive oil in a large shallow pan. Stir in the aubergine and cook for 5 minutes over a high heat, stirring constantly.

5. Add the sweet smoked paprika, mixing well, and cook for 30 seconds.

6. Stir in the water, fresh tomato sauce and red wine. Bring up to the boil then gently simmer for 5 minutes.

7. Serve the meatballs with the smoked goulash sauce topped with a little soured cream and chopped chives and with mashed potatoes.

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Ingredients

350g lean minced pork
100g carrot, grated
zest of 2 Lemons
50g Sun-dried tomatoes, in oil
2 tbsp Chives, chopped
75g fresh white breadcrumbs
1 small egg, beaten
Salt, and freshly ground pepper
1 tbsp Olive oil
2 medium Aubergines, chopped into a small dice
2 tsp smoked sweet paprika
50ml water
350g shop-bought fresh tomato sauce
200ml Red wine

To serve:

sour cream
Chives, chopped
mashed potatoes

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