#JackieCameronWorldWonderDishes

Meatballs are a true worldly cuisine. From our favourite frikadelle to nonna’s italian meatballs, every country has their own twist on these savoury staples. These meatballs in particular hail from Portugal, and are packed with protein and aromatics. Jackie Cameron and her team of student chefs added a global appeal by pairing these moreish meatballs with a velvety, tart French verjus.

Pork Stuffing

Ingredients:

●      160g onions, chopped

●      300g bacon, chopped

●      500g pork Sausages, mince removed from the casing

●      250g chicken livers, cleaned

●      35g pecan nuts, roasted and roughly chopped

●      3 whole eggs

●      90ml brandy

●      2.5 ml nutmeg powder

●      124g fresh breadcrumbs

●      Salt and pepper

Method:

Sauté the onions and bacon together until cooked and caramelised. Set aside to cool. Once cooled, mix the rest of the ingredients with the onion and bacon mixture.  Mix and season well.  Roll into 60g balls and allow to rest.

Ingredients:

●      150g cake flour

●      2 whole eggs, whisked with a splash of water

●      150g crispy breadcrumbs

Method:

Roll the pork stuffing balls in the flour, making sure to coat it completely.  Then roll it in the egg mixture, then in the breadcrumbs

Preheat the Defy Airfryer to 200˚C. Place the pork stuffing balls into the basket of the Airfryer and cook for about 15 minutes or until golden brown and crispy on the outside and cooked through on the inside.

Raisin Verjus

Ingredients:

●      250g raisins

●      300 ml water

●      1tsp sumac

Method:

Place all the ingredients in a pot on the gas hob of the Defy cooker and heat until boiling.  Reduce the heat and continue to cook until the raisins have absorbed the moisture and are soft.  Add 250ml water and place in the measuring beaker of the Defy Handheld Blender with the blending attachment. Blend until smooth. Strain through a sieve to achieve a smooth, velvety consistency.

Serve with the warm pork meatballs.