Gluten free organic pork meatballs with lemon and bay leaves
- 60ml olive oil
- 12 Helen Browning’s Organic pork meatballs
- 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.
Remove from the pan and 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.