Hungarian style Rabbit and Pork meatballs

[Lord Geordie]

Here is a recipe I tried out today it took approx 1 hour 30 mins in total from prep to on the plate!

 

 

 

Cooking is easy and done in ONE large casserole pot.

 

 

 

Ingredients that will SERVE 4 are as follows

 

For the meatballs

 

30 g (1 oz) butter

1 small onion, finely chopped

340 g (12 oz) mushrooms, finely chopped

170 g (6 oz) minced rabbit

170g (6 oz) minced pork

50 g (1¾ oz) fresh breadcrumbs

1 egg, beaten

2 tbsp chopped parsley

550 g (1¼ lb) small new potatoes

salt and pepper

4 tbsp plain low-fat yogurt to serve

fresh flat-leaf parsley to garnish

 

 

 

For the Paprika and pepper sauce

 

 

2 tbsp extra virgin olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 red pepper, seeded and thinly sliced

1 green pepper, seeded and thinly sliced

1 tbsp paprika

1 litre (1¾ pints) passata

pinch of caraway seeds

 

 

Cooking directions

 

 

1. Melt the butter in a heavy-based frying pan. Add the onion and mushrooms, and cook over a moderate heat, stirring frequently, for about 10 minutes. The mushrooms give off their water first, but this evaporates to leave the mixture reduced, dark in colour and very thick. Transfer the mixture to a bowl and allow it to cool slightly.

 

 

2. Add the minced Rabbit and minced Pork to the mushroom mixture and use a fork to mix until it's all even coloured. Add the breadcrumbs, egg, parsley and a little salt and pepper. Mix the ingredients until thoroughly combined. Wet your hands to prevent the mixture from sticking to them, then shape it into 20 walnut-sized balls. Set aside.

 

 

3. For the sauce, heat the oil in a large flameproof casserole pot. Add the onion and cook for 5 minutes, stir frequently, until softened but not browned. Add the garlic and red and green peppers, then continue to cook, stirring constantly, for 3 minutes. Stir in the paprika and cook for a further 1 minute, then pour in the passata and bring to the boil over a high heat.

 

 

4. Stir in the caraway seeds and add salt and pepper to taste. Add the potatoes then lastly add the meatballs to the simmering sauce, taking care not to break up the meatballs. Bring the sauce back to simmering point, then cover and simmer gently for 35 minutes or until the potatoes are tender. Taste and adjust the seasoning, if necessary.

 

 

5. Ladle the meatballs, potatoes and sauce into bowls and swirl a little yogurt into each portion. Garnish with parsley and serve.

 

 

 

 

Enjoy with Garlic bread and a nice glass of Red wine! I had a nice big jug of Sangria on the go. Delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Edited April 25, 2010 by Lord Geordie