Spiced Pork Meatballs with Saffron-Glazed Baby Potatoes

Ingredients

For the meatballs:

• 350 g lean minced pork
• 150 g finely chopped pork fat or pancetta
• 4 eggs
• Breadcrumbs (approx. 1 tbsp, plus extra if needed)
• ½ tsp ground cinnamon
• ½ tsp sugar
• Salt, to taste
• Olive oil, for frying

For the glazed baby potatoes:

• 300 g baby potatoes
• 25 g sugar
• 30 g butter
• Juice of 1 orange
• 15 threads of La Carrasca saffron from Teruel
• A splash of water
• Salt, to taste

 

Method

Prepare the meatballs:

1. In a large bowl, combine the minced pork with the chopped pork fat. Add salt, the eggs, sugar, cinnamon, and a tablespoon of breadcrumbs. Mix thoroughly until the ingredients are well incorporated. If the mixture feels too wet, add a little more breadcrumb.
2. Shape into small meatballs and fry in batches in hot olive oil until golden on all sides. Once cooked, transfer to a plate lined with kitchen paper to absorb any excess oil.

Cook the baby potatoes:

1. Boil the baby potatoes in salted water until tender. Drain, peel, and cut them into halves or thirds, depending on size.
2. In a separate pan, add the sugar and heat gently until it melts and begins to caramelise. Add the butter and stir until it melts into the caramel. Pour in the orange juice, saffron threads, a pinch of salt, and a splash of water if needed to loosen the sauce.
3. Add the potatoes to the pan and simmer gently until they are well coated and the glaze has reduced, leaving a glossy finish.

 

Serving

Sprinkle the meatballs with a little extra sugar and cinnamon just before serving, and accompany them with the saffron-glazed potatoes for a dish full of warmth, contrast, and flavour.