I started this post this afternoon and am now finishing it at 9:59pm. CB likes to give me the most squeezing hugs and squished my poor tube too hard, and I just passed right out until now. He gives me such proper squeezing we even have a hug safe word, “pants”. At least once a day I scream “PANTS!!” to avoid dying… anyway I’m lying, we just had a super long nap. And now its passed my usual bedtime and I’m WIDE AWAAAKE eating a peanut butter chocolate bar and watching a particularly brutal cowboy movie with CB. Well mostly Im making a blog.
Last night I was in charge of supper so I decided to clear out the fridge. My ingredients: 300g pork mince, 2 onions, a small hunk of edam, a real wobbly carrot and a little bit of chopped bacon. Combined with a zook from the garden, and some fresh thyme and our first jalapeno from our Bucket Garden, we had MEATBALLS! Meatballs.. is there anything more that needs to be said that the name doesnt say? C’est parfait. But you know what is totally unecessary but even better? Stuffing each meatball with a chunk of cheese. Yeah, that’ll do.
Cheesy Pork Meatballs
Yield: 16 medium sized meatballs
Time: 30 minutes
1 can of diced tomato
1 large yellow onion, diced
1 carrot, fine dice
1 jalapeno, minced
1 tbsp thyme, finely chopped
1/2 cube chicken bouillon
2 tsp vinegar
1 tsp brown sugar
1 tsp salt
In a large pan on medium high heat, warm some olive oil. Add onions and cook until softened and beginning to caramelize. Add in carrot, jalapeno and thyme and cook until carrots are tender. Add in your diced tomato, vinegar, bouillon, brown sugar and salt. Simmer on medium low heat until sauce thickens and starts to look a bit shiny and deep red.
150g bacon, chopped fine
1/2 small onion, finely chopped
Salt, pepper, hot sauce
16 1 cm cubes of cheese
Preheat the oven to 180C, 350F.
Put everything in a large bowl and mash together. I like to use a balloon whisk and whip the crap out of my meat because I like the texture better. Take 2 tbsp of porky goodness and flatten it into a small patty shape in your hand. Place a cube of cheese in the middle, form the meat around it and give it a quick roll to round it up. Set aside on a tray.
On a hot nonstick pan, sear off the meatballs until nice and crispy brown on both sides. Put on a tinfoil or parchment lined baking pan and bake in the oven 15-20 minutes to finish. Depending on the size of your meatballs, it may take a little less or little more time, but you’ll know they are done when the cheese erupts out of the middle like little meat volcanoes!
Add sauce and eat’em up!