Pork Balls, Mushrooms & Tomato Roast
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  • 600 g fresh pork mince325 ml fresh white breadcrumbs 125 ml finely grated Parmesan cheese 65 ml mayonnaise 45 ml finely chopped parsley 15 ml thyme needles (or 5 ml dried thyme) 30 ml grated lemon rind 30 ml lemon juice salt and freshly milled black pepper to taste a little cake flour 30 ml olive oil 45 ml butter 250 g white button mushrooms, thickly sliced 250 g Rosa tomatoes, kept whole but a cross cut into each stalk end 2 cloves garlic sliced thinly 180 ml prepared beef stock Chef's hint: You can add 250 g sliced baby marrows to the veggie mix and then fry as indicated in the method. Then, put the whole lot in a big oven roasting pan and mix the stock with 125 ml tomato puree, season it well and pour over the balls and veggies. Bake as indicated until the balls are cooked through. You will have a big, hearty rustic dish brim-full of colour and even more nutrients.



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