Gluten free organic pork meatballs with lemon and bay leaves

Serves 2


  • 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


Step 1

Heat half of the oil in a large frying pan or wok and add the meatballs

Step 2

Cook over a medium to high heat, for about 4-5 minutes, until browned on the outside. Remove from the pan.

Step 3

Remove from the pan and wipe the pan clean with some kitchen towel and add the remaining oil

Step 4

Cook the onion and garlic over a low heat for about 5 minutes, until softened but not browned.

Step 5

Return the meatballs to the pan and pour in the wine.

Step 6

Increase the heat a little and cook for 3-4 minutes to burn off the alcohol. Add the stock, lemon juice and bay leaves.

Step 7

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).

Step 8

Season to taste with salt and freshly ground black pepper.

Step 9

In the meantime, lay the lemon slices in a non-stick pan and cook over a medium heat, until golden.

Step 10

Turn the slices over and cook on the reverse side until golden.