Stuffat bil-pulpetti tal-majjal by Tony


    for pulpetti
  • 500g fresh pork mince
  • 4 eggs
  • 200g grated Parmesan cheese
  • 50g bread crumbs (toasted Maltese bread)
  • Sea salt and fresh pepper
  • Parsley
  • Olive oil

    For Stew
  • 6 potatoes
  • 4 carrots
  • 2 Cans peeled tomatoes
  • 1 small can kunserva (tomato paste)
  • 2 large onions
  • mixed herbs
  • peas
  • bay leaves
  • 4 slices bacon
  • Slice pork belly
  • 1 red White wine


For pork Meatballs (pulpetti)
In a bowl mix the mince, breadcrumbs, eggs, cheese, parsley and salt and pepper, mix well In a frying pan heat some olive oil and shape mixture into fist sized balls, fry well on both sides till golden brown.
For Stew
In a pot, heat olive oil, fry chopped onions, once these become translucent, add chopped carrots. Fry for a few more minutes then add potatoes, pork belly, bacon and wine. Finally add the tomatoes, kunserva and the herbs and seasoning. Cook for about 45 minutes on low heat, stirring occasionally. Add peas and pulpetti and cook for another 25 minutes.
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