Pork And Pear Meatballs With Chive-Crushed Potatoes - cooking recipe

Ingredients

2 None firm pears
1 lb ground pork
1/2 cup breadcrumbs
1/2 cup chopped flat-leaf parsley
1 3/4 lbs baby potatoes
1 tbsp butter
1 tbsp olive oil
1 None onion, sliced
1 tbsp cornstarch
3/4 cup chicken stock
1 cup pear cider
2 tbsp coarse grain mustard
1/2 cup chopped chives

Preparation

Bring a saucepan of salted water to a boil. Line a baking pan with parchment paper. Peel, core and grate pears; squeeze excess juice.
Combine pears, ground pork, breadcrumbs and 1/4 cup of the parsley in a large bowl. Season with salt and pepper. Roll into 20 meatballs and place on a plate.
Boil potatoes for 20 mins, or until tender. Drain well and return to pan.
Meanwhile, heat butter and olive oil in a large skillet on medium-high heat. Cook meatballs for 10 mins, until golden and almost cooked through. Transfer to prepared pan. Add onion to skillet and cook for 2 mins, until tender and turning golden.
Mix cornstarch and stock in a small bowl until smooth. Add to pan with cider and mustard. Bring to a simmer; return meatballs to pan. Reduce heat to medium; simmer gently for 10 mins, until meatballs are cooked through and sauce has thickened slightly.
Lightly crush potatoes with fork; season with salt and pepper and stir in chives. Stir remaining 1/4 cup parsley into meatballs and serve with chive-crushed potatoes.