Giant pork meatballs with smoked goulash sauce
By: Lesley Waters From: Good Food Bites
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Giant pork meatballs with smoked goulash sauce
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 4
For a hearty meal try Lesley Waters' tasty recipe for baked meatballs served in a Hungarian-inspired tomato sauce
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Ingredients
- 350 g lean minced pork
- 100g Carrots, 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
- 50 ml water
- 350g shop-bought fresh tomato sauce
- 200ml Red wine
To serve:
- Soured cream
- Chives, chopped
- mashed potato
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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