Chop the streaky bacon and add it to the pork mince together with the rest of the ingredients in a mixing bowl.
Shape the seasoned pork into balls any size you want. However take into consideration that the bigger they are the longer they will take to cook in the middle. Lay the balls on a tray and allow to rest them in the fridge for 30 minutes or so before cooking them.
Heat up a little oil in a non stick frying pan and, without crowding the pan, lay down half the meatballs in the pan. After you have a beautiful golden crust all the way around, simply turn down the heat to make sure they have cooked all the way through.
Right at the end turn the heat up and add a good splash of Marsala wine. Allow the alcohol to bubble away furiously while shaking the pan around to make sure the meatballs are wonderfully coated in the wine.
Serve at room temperature with NoMU Stir.
Makes 14 meatballs.
Wine suggestions
Mmmm. I love meatballs! Given the Italian twist to this recipe I’d definitely go for a vibrant Italian or Italian-style red such as Fairview’s Agostinelli Barbera 2006
