60 minutes 4 servings
• 500 g lean pork • 1 whisked egg • 1 small onion, finely chopped • 85 g breadcrumbs • 1 spoonful fresh oregano • 1 spoonful butter • 2 spoonfuls very fine flour • 300 ml hot broth • lard for frying • salt and pepper
Mince cooled meat with egg, onion, breadcrumbs, oregano, pepper and salt twice using the meat grinder at medium speed ● Roll the mixture into 20 small balls ●
In a pan, fry the balls on a spoon of lard until golden and take them out ●
Melt a spoon of butter in a pan and dust it with flour, stir and make roux ● Add hot broth little by little and stir until you get a smooth sauce ● Leave it thicken over low heat ● Serve with the balls, along with potatoes and preserved cranberries ●