Sausage meaty balls tonight. A Nigel Slater recipe that keeps on giving. ( from his book Appetite ).
I usually do the lemongrass version, but tonight we do European porky balls. What you see above is:
Pork en vrac ( crap, what’s that in ‘merican. Loose? Just like my men )
Naturally and usually I fry these balls in lard. As I lost all my lard, I would usually turn to duck fat, but I’m mad at duck fat. So I used some tallow. We run a beef farm and tallow is something I need to acquaint myself with.
Porky yum balls were served with broth ‘n’ parsley and some mash ( because there’s no way my kids are sticking meatballs in broth, but let me tell you this: meatballs of the pork variety are absolutely lovely in broth
with fresh parsley. That is all. ).