These wee balls are fabuliciouzly sweet & oh so versatile for so very many different meal or finger food combinations!
All I do for this ripper go-to all the time meal is bung 500g of pork mince into a mixing bowl before spiking it with 1 & 1/2 tablespoons of maple syrup (I use the good real stuff from Canada), a teaspoon of minced garlic & a teaspoon of dried mixed herbs. Next, I season it with my standard trilogy of salt, pepper & paprika before diving right in there with my hands to mix it all up thoroughly.
Pinch bits of the mixture off & roll into meatballs. Heat up a solid glug of oil in a frypan & whack them in to cook off on all sides.
Now, these are fabuliciouz all on their own but you can team them up with some mashed tattie & gravy for a meal or wazz them through your favourite pasta sauce with pasta (as pictured) for a quickie cook up (after ballet special!).
If you want to make my pasta sauce, just pour a tin (400g) of crushed tomatoes into a mixing jug along with a teaspoon of garlic & my seasoning trilogy of salt, pepper & paprika then simply hit it with good old Mr Buzzy (aka stick blender). Easy Peasy!