Andreas Viestads Pork Meatballs With Prunes Recipes
ANDREAS VIESTAD'S PORK MEATBALLS WITH PRUNES
Posting this for ZWT II 2006, this is Andreas Viestad's recipe as posted in a website. He states Pork meatballs are traditional Christmas fare in Norway, but can be eaten year round. The stuffing made with apples, prunes, and port wine is devine.
Provided by Chabear01
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, mix the meat with ginger, nutmeg, curry, salt and potato starch. Add milk. Leave while you make stuffing.
- In a pot, mix the prunes, apples, caraway, and pinch of curry powder. Pour port wine over mixture and bring to boil for 3-5 minutes until it thickens. Remove from heat and allow to cool.
- Dip a spoon in some cold water. Take a nice handful of the meat pate and flatten it out in your hand. Add some of the stuffing mixture to the pate and try to seal off the stuffing so that it remains inside the meatball.
- Fry the meatballs in butter over medium high heat. It takes about 7 minutes, depending on the size of your meatballs.
Nutrition Facts : Calories 768.9, Fat 28.9, SaturatedFat 10.5, Cholesterol 247.9, Sodium 226.4, Carbohydrate 31.5, Fiber 3.5, Sugar 16.9, Protein 85.1
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