Stuffat bil-pulpetti tal-majjal by Tony

Ingredients:

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

Method:

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.