Enough for 4 people. I froze half of mine for a later meal.
- 1 large slice of stale bread;
- 1 large portobello mushroom;
- 1 medium sized onion;
- 1 clove garlic;
- 1 small red chilli deseeded;
- Small bunch of mixed herbs (eg parsley, rosemary & thyme);
- 500g pork mince;
- 1 tbsp tomato ketchup;
- 3 ‘shakes’ of Worcester Sauce;
- Black pepper;
- 3 tsp tahini;
- Plain flour.
Finely chop the bread, mushroom, onion, garlic, chilli and herbs (I used my Cuisinart Mini-Processor).
Thoroughly mix the chopped ingredients with the pork in a large bowl. Mix in the ketchup, Worcester Sauce and black pepper.
In small bowl, gradually combine a small quantity of cold water with the tahini, until it becomes slightly runny. Thoroughly mix this into the pork mixture.
Using a plate of flour, take ping-pong ball sized piece of the mixture in your floured hands, and roll in the flour until ball shaped. Place on a flour tray. I made made 24 meatballs from this mixture.
Oil a baking sheet and place the balls on it, brushing or spraying them with more oil.
Bake at 200C (Gas Mark 6) for about 20 minutes, until they begin to brown.
I served twelve of my meatballs in a pasta bake, made with penne (3 ‘handfuls’ of dried penne (cooked)), 1 quantity of Tomato Sauce, topped with grated cheddar, and cooked in the oven for 20 minutes at 180C (Gas Mark 4). This will feed 2-3 people.