with dressed red mustard frills

First finely chop the shallots and garlic clove.

Take the loaf and give it a few short bursts in a food processor until a bread crumb like consistency is achieved. Don’t worry if your bread is not completely stale, the purpose of the bread crumbs are simply to add some lightness to the mixture and hold some moisture.

Take a large mixing bowl and add the pork, beef, mustard powder, smoked paprika, celery, salt, white pepper, eggs, chopped shallots, garlic, and 2 tbsp rapeseed oil.

Mix until all the ingredients are evenly combined.

Add the bread crumbs and work into the mixture ensuring there are no large lumps. Preheat the oven to 220°C.

Take a large tray and cover with a light drizzle of oil. Using the palm of your hand role the mixture into balls just larger than and inch in diameter and place on the tray. When the mixture has been made into balls, lightly drizzle with rapeseed oil before cooking.

Place the tray in the oven and cook for 15-18 minutes. Half way through cooking remove the tray from the oven and give it a good shake to loosen the balls and ensure an even coating of oil.

Meanwhile prepare the dressed leaves. Using a small bowl add the chilli oil, rapeseed oil, mustard, vinegar and a pinch of salt and mix until all the ingredients are combined.

Add the red mustard frills to a larger bowl and cover with the dressing. Using your fingers toss and coat the frills with the dressing. Serve with the meat balls and a little mustard on the side.


You can fry the meat balls if you prefer, be sure to give them a good coating of oil to prevent them sticking to each other and move the pan regularly to help them brown evenly.


The great thing about this recipe is that the meatballs that you don’t eat can be frozen. They go really well braised in a sauce, with a creamy mash potato or even stir fried with fresh vegetables for a quick and easy evening meal. I often double the mixture and freeze the remainder as a block to save space.

Jack of all trades, master of some...?

You can vary the meat and flavourings if you wish using roughly the same ratios of meat, seasonings, breadcrumbs and eggs. I have experimented with many kinds of meat in the past, mostly with success, but on the odd occasion, not so much! The key is to not over complicate things.

Bentwitchen, Devon
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