As part of our Euros 2024 recipe series, we bring you a recipe that scores high on flavour and tradition. Perfect for sharing with friends and family, these meatballs promise to be a winning addition to your culinary line-up.
Get ready to dive into a plate of pure European delight that will make your match day unforgettable!
Prep time: 40
Cook time: 15
Recipe serves: 4
500g pork mince
2 slices of chopped smoked bacon
1 tbsp marjoram
1 egg
100g chopped black pudding
1 chopped white onion
2 cloves of garlic (minced)
50g white breadcrumbs
salt & pepper to season
50g butter
200ml beef stock
4 sliced chestnut mushrooms
50ml brandy (optional)
200ml double cream
2 tsp dijon mustard
1/2 white onion (finely chopped)
100g chopped pickled dill gherkins (to garnish)
salt & pepper to season
1. Add all meatball ingredients together and mix.
2. Make 20 round Meatballs and put to one side.
3. To assemble, shallow fry meatballs in pan until light golden brown
4. Finish in oven at 170c until cooked then remove from pan and then put to one side and keep warm.
5. In the same pan, heat the butter then add mushroom and onion. Cook until soft.
6. Add mustard stock and brandy (optional) and double cream. Bring to boil and simmer for 2-3 minutes.
7. Add meatballs and simmer for a further 2-3 minutes before coating with sauce.
Garnish with pickled gherkins and serve with either potatoes, noodles or skin on fries.
Click below to save the recipe card and create polish meatballs anytime!
Author bio: Mike Wilson is our award-winning Head Chef of the tombola kitchen team. He’s a keen cyclist and likes all sports especially American Baseball. His main passion in life is cooking and he loves creating new dishes at tombola and at home.
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