- 60ml olive oil
- 12 Helen Browning’s Organic pork meatballs – click to buy here
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 100ml white wine
- 100ml well flavoured stock
- 4-5 bay leaves
- Juice ½ lemon
- 1 whole lemon, cut into slices, to garnish
Heat half of the oil in a large frying pan or wok and add the meatballs. Cook over a medium to high heat, for about 4-5 minutes, until browned on the outside. Remove from the pan.
Wipe the pan clean with some kitchen towel and add the remaining oil. Cook the onion and garlic over a low heat for about 5 minutes, until softened but not browned. Return the meatballs to the pan and pour in the wine. Increase the heat a little and cook for 3-4 minutes to burn off the alcohol. Add the stock, lemon juice and bay leaves. Cook for a further 10-15 minutes, until the meatballs are cooked through, but still soft and juicy, and the liquid in the pan has reduced to a syrupy consistency (if it’s still a little thin and the meatballs are cooked, simply remove them and keep them warm, and then turn the heat up for a couple of minutes). Season to taste with salt and freshly ground black pepper.
In the meantime, lay the lemon slices in a non-stick pan and cook over a medium heat, until golden. Turn the slices over and cook on the reverse side until golden.
© Copyright Liz Franklin 2014