Baked pork, prune and apple meatballs from New British Classics (page 193) by Gary Rhodes

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Notes about this recipe

  • Pamsy on February 02, 2020

    Very light texture meatballs probably due to the inclusion of suet (which I reduced by 25gr and replaced with breadcrumbs). Apples and prunes worked well. Next time increase the nutmeg and cinnamon to half a teaspoon as using a pinch the flavour didn't come through. Used the Bowlers Meatball Cookbook method of oven baking rather than frying. Served with mash and carrots and gravy. We both thought these were excellent.

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