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Irish Pork and Apple Stuffing Balls
Savory and slightly sweet balls made from ground pork, tart apples, onions, and traditional Irish herbs, often served as a side dish or appetizer.
đ§ Ingredienser
- 500 g Ground pork
- 2 medium Tart apples(peeled, cored, and finely diced)
- 1 small Onion(finely chopped)
- 100 g Fresh breadcrumbs
- 1 large Egg(beaten)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh sage(chopped)
- 0.5 tsp Nutmeg(ground)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Butter or oil(for frying)
đšâđł Instruktioner
- 1
In a large bowl, combine the ground pork, diced apples, chopped onion, breadcrumbs, beaten egg, parsley, sage, nutmeg, salt, and pepper.
đĄ Proffstips: Ensure all ingredients are evenly distributed. - 2
Mix gently with your hands until just combined. Do not overmix, as this can make the balls tough.
- 3
Roll the mixture into small balls, about 1.5 inches in diameter.
- 4
Heat the butter or oil in a large skillet over medium heat.
- 5
Carefully place the stuffing balls in the hot skillet, working in batches if necessary to avoid overcrowding.
đĄ Proffstips: Leave some space between the balls for even browning. - 6
Cook for approximately 10-12 minutes, turning occasionally, until browned on all sides and cooked through.
đĄ Proffstips: The internal temperature should reach 160°F (71°C). - 7
Remove from skillet and drain on paper towels. Serve hot.
đĄ Proffstips
- âFor a richer flavor, you can add a tablespoon of Dijon mustard.
- âIf the mixture seems too wet, add a little more breadcrumbs.
- âThese can be made ahead of time and reheated in the oven or a skillet.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of ground cloves for extra warmth.
- Incorporate finely chopped cooked bacon for a smoky element.
- Serve with a side of apple sauce or cranberry sauce.