Pork and caraway meatballs

Meatballs are easy to make and are something that I like to eat, and which are pretty versatile when it comes to ingredients and flavourings. These have a sort of Hungarian feel about them, because of the caraway and paprika, which are classic central European flavours.

Ingredients (for eight meatballs)

250g minced pork
about a measuring cupful of breadcrumbs (I used some stale wholemeal and rye bread, but any bread will do)
1 teaspoon of sweet paprika
1 teaspoon of caraway seeds
1 teaspoon of dried sage
salt and pepper


All you need to do is mix everything together well, shape into balls about the size of a golf ball and chill until needed. You could freeze them at this point for use in the future.

Ingredients for the sauce

a chopped green pepper (I used one of those long pale green ones you sometimes find in Turkish shops)
three or four finely-sliced chestnut mushrooms
two tablespoons of chopped parsley
around 200 ml of tomato sauce or passata (I used a tomato and onion sauce that I made a while ago and froze)
a small glass of dry white wine
salt and pepper
a couple of tablespoons of sour cream
olive oil


So, first heat up the olive oil and fry the meatballs until browned on the outside. Then add the green pepper and mushrooms and fry for a few minutes (you might need to add some more oil, or maybe a knob of butter). Add the parsley and wine and allow to bubble and deglaze the pan. Add the tomato sauce and mix well. Season and simmer until the sauce is reduced and nicely thickened. This should take around 15-20 minutes. Stir in the sour cream and cook for a few minutes more.

Serve with flat pasta, rice or maybe mashed potato. I used spätzle (spaetzle) which are pretty common in central European cooking.





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