Try pork balls for a change

Calgary Herald - Calgary Herald New Condos - - Weekend Life - JU­LIAN ARM­STRONG

Enough of mak­ing burg­ers out of beef. Laura Calder uses ground pork in this easy recipe from her new cook­book, Paris Ex­press: Sim­ple Food from the City of Style (Harper­Collins). And she fries them rather than grilling them, another change this time of year.

She traces the recipe to a Ro­ma­nian-Parisian friend and says sim­i­lar recipes can be found in Scan­di­navia us­ing thyme in­stead of dill. Calder likes to serve the pork balls with mashed pota­toes that she makes by boil­ing the pota­toes to­gether with a stalk of cel­ery (sliced) and a car­rot (grated).

Her book is a good read about the re­laxed, sim­ple, fresh food she en­joys cook­ing. The recipes are var­ied and tempt­ing, and many are con­ve­nient — you can mix up these balls in ad­vance and re­frig­er­ate them un­til ready to fry or grill.

Gypsy Pork Boulettes

Serves 6

1 1/2 lb (680 g) ground pork 1 large onion, very finely minced or grated

3 to 4 gar­lic cloves, grated 1 medium potato, peeled, grated 1 cup (250 mL) chopped, fresh, flat-leaf pars­ley 1 cup (250 mL) chopped fresh dill

2 eggs, lightly beaten

Salt and freshly ground pep­per

1 cup (250 mL) all-pur­pose flour

Peanut oil for fry­ing

In a big bowl, com­bine the meat, onion, gar­lic, potato, pars­ley, dill, eggs, salt and pep­per to taste. Mix well and shape into balls, us­ing about ¼ cup (60 mL) meat mix­ture for each one. Spread flour on a sheet of waxed pa­per and sea­son it with salt (about 2 tsp (10 mL) and pep­per. Flat­ten the meat balls slightly into pat­ties and coat them in the flour.

In a large, heavy fry­ing pan, add oil to a depth of about 3/4 in. (1.9 cm). Heat over medi­umhigh heat un­til hot. Add as many balls as will fit in the pan with­out crowd­ing and fry on both sides un­til golden and cooked through, about 7 min­utes to­tal fry­ing time. Re­peat with re­main­ing balls.

Keep balls warm on a warmed plat­ter, cov­ered loosely with foil.


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