These tasty meatballs are a tradition of Normandy, made by the butchers of the region. Some butchers bake the mixture like a cake and cut it into pieces. One of these days we are going to persuade a Normandy butcher to share their ‘secret’ recipe. In the meantime this is the Fricot interpretation.
- 500 g pork jelly
- 500 g pork, minced
- 500 ml water, hot
- 400 g fatty pork belly, cut into small pieces
- 2 eggs
- 120 g white bread soaked in 120 g milk
- 100 g flour
- 90 g onions, chopped small
- 75 g shallots, chopped small
- 2 tsp white pepper
- 1 tsp salt
- 8 sage leaves, sliced
Combine the pork belly and pork mince, work in the soaked bread. Follow with the onions and shallots, the work in the eggs, sage and seasonings.
Using wet hands divide the mixture into pieces that weigh between 25 grams and 30 grams, they do not have to be an even amount.
Roll the pieces in the flour to form balls.
Put the pork jelly into a baking tray. Place the meatballs in the jelly. Sprinkle remaining flour over the meatballs.
Bake the meatballs in the jelly at 200ºC for 20 minutes.
Remove tray from oven, pour hot water over the meatballs, bake for a further 20 minutes at 220ºC.
Remove tray from oven, turn meatballs onto pale side, bake for 15 minutes to brown the other side.
Leave to cool.
Serve the meatballs cold in their cooking juices with bread.