This dish has great flavors, great textures. I used gluten free oats to coat/bind the meatballs rather than bread crumbs or flour. I tend to use oats now for this purpose and for giving a bit of texture for example to dishes like these ricotta stuffed zucchini .
The sauce is with fresh tomatoes and red wine. Smoked paprika in the mince and herbs with a touch of chili in the sauce. I used dried haricot beans, simply soak overnight, rinse and mine took 35 minutes to cook. The cooking time depends on the bean and how long it has been packaged, so taste the beans after half an hour of cooking to check on their tenderness. Do not overcook them.
You will need :
For the meatballs you will need:
500g fresh pork mince
1 teaspoon fennel seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1 1/2 cups oats
1 teaspoon smoked paprika
1 spoon parsley, finely chopped
Seasoning with salt and pepper
Preheat oven to 200C
Combine all ingredients together only using 1/2 cup oats.
Form small meatballs
Scatter the rest of the oats on a clean surface and roll the meatballs in them.
Place on a baking tray lined with baking paper
Bake for half an hour in a hot oven.
For the sauce
1 kg tomatoes, roughly chopped
1 giant clove garlic or 4 small ones
A spoon of olive oil
1 teaspoon Dried Mixed Herbs
1/4 teaspoon chili powder ( leave out if you do not enjoy a hint of spicy 🙂
250 ml good red wine
Seasoning of salt and pepper
Parsley for garnish
200g haricot or navy beans
Bay leaf for cooking the beans. (See instructions at the top of this post to cook dried haricot beans. If you don’t have time use a
Heat the oil on medium heat and add all the ingredients together without the wine
Cook through. Add the wine, cook for half an hour on low heat until the onion softens. Do not allow to dry and add some water if necessary. Turn off heat. Allow to cool. Blend until smooth. Return to heat. Add the haricot beans but leave some aside for garnish.
Add the meatballs. Transfer to a serving dish. Garnish with the rest of the beans and parsley.
Serve. Left overs are great the next day as the meatballs soak in all the flavors from the sauce but the appearance is more mushy.
I always use local pork available at Majjal ta’ Malta .
I use Oats by Mornflake available at Rimus Group
My meat comes from Churchills Master Butchers