Pork & Celery Leaf Meatballs

These meatballs are soft, savoury, and deeply comforting. The combination of pork and chicken keeps them tender, while the celery and garlic give them plenty of flavour without overpowering the dish. They work beautifully served over soft polenta or tossed through pasta with a little olive oil and parmesan.

Using stale bread soaked in water helps keep the meatballs light and moist, rather than dense.

Serves 3

Ingredients

• 2 slices stale bread

• 250g pork mince

• 250g chicken mince

• 1 tbsp dry red wine

• 1 egg, beaten

• 50g parmesan, finely grated

• 2 garlic cloves, crushed

• 2 tbsp chopped celery leaves

• Olive oil, for frying

Method

1. Cut the bread into rough cubes and place in a small bowl. Pour over enough water to just cover the bread and leave to soak for a few minutes until softened.

2. Place the pork mince, chicken mince, red wine, egg, parmesan, garlic, and celery leaves into a large bowl. Season generously with salt and pepper.

3. Drain the soaked bread well, then gently squeeze out any excess water.

4. Add the bread to the meat mixture and use your hands to combine everything thoroughly. Form into small balls and refrigerate for at least 30 minutes.

5. Heat enough olive oil in a large frying pan to coat the base. Cook the meatballs over medium heat until browned and cooked through, turning regularly as they cook (about 7–10 minutes depending on their size). Avoid overcrowding the pan — cook in batches if needed.

6. Serve with your choice of pasta or soft polenta.