Jubilee Farm, Balmoral Show Saturday 13th May at 11am.

Pork Meatballs Recipe (using our outdoor reared, organic-fed, free range pork)


¼ (60ml) cup milk

½ (65g) cup panko breadcrumbs

11/2lb Jubilee Farm pork mince

1 egg (beaten)

3 cloves of garlic (crushed

3 tbsp grated carrot

2 tbsp finely sliced scallions

2 tbsp soy sauce

¼ tsp ground ginger

¼ tsp salt

¼ tsp pepper

(1 tbsp oil)


  1. Preheat the oven to 210 Fan or 230 non-fan ovens.
  2. Line a baking tray with parchment.
  3. In a large mixing bowl, combine the milk and breadcrumbs.  Allow to soak for 5 minutes (this is called panade).
  4. Add the pork, egg, garlic, scallions, carrot, soy, ginger, salt & pepper.
  5. Hand in to combine it all together (don’t overwork it).
  6. Shape into meatballs (12 golf ball sizes or make smaller ones as appetizers).  Using a soup spoon in one had is a handy method & helps with sizing.
  7. Brown in the pan on both sides for a total of 4 minutes.
  8. Place meatballs onto the baking tray and place in the oven for 15minutes, checking they are cooked through.
  9. Food Standards Agency pork needs to reach an internal temp of 75 C for 2minutes.

Our project & Marketing Manager project job role is funded #thankstonationallotteryplayers from the National Lottery Heritage Fund.

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