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Swiss pork and beef meatballs

Serves: 2

2 slices bread, preferably a few days old
3 fennel seeds (optional)
1 teaspoon dried tarragon
200g lean steak mince
200g pork mince
salt and pepper to taste
1 tablespoon redcurrant jelly
1 pinch ground allspice
1 pinch ground nutmeg
1 onion, very finely diced
3 – 4 cloves crushed Barbismoked™ Warm and Sweet Allspice and Orange – Smoked Garlic
1 teaspoon Dijon or grainy mustard
olive or vegetable oil for pan frying



Begin by adding the bread torn up into food processor or hand blender chopper attachment along with the fennel seeds if using and tarragon. Blitz until fine.
Transfer bread mix into a large mixing bowl. Add garlic all other ingredients, except for the oil, and using your hands mix well and then shape into small meatballs. Place onto a plate, cover and chill until required.
Heat some olive oil in a frying pan over medium heat and pan fry until the meatballs are browned all over and cooked through, about 15 minutes.
Drain on kitchen paper for a minute before serving on warmed plates.


Based on recipe featured on All Recipes


Country GB
State Greater London
Category , ,