Pork and prune meatballs

Enjoy this Norwegian inspired dish the Seppelt's St Peters Shiraz.

Ingredients:

• 70g stale white bread, crustless
• 100ml milk
• 500g minced pork
• 100g ready-to-eat prunes, finely chopped
• grated nutmeg
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped dill
• sea salt and black pepper
• 2 tbsp olive or vegetable oil
• 2 tbsp cranberry or redcurrant sauce

Method:

To make the meatballs, soak the bread in the milk for 3 minutes, then break up the bread with your fingers and drain off excess milk. Add the bread to the minced pork, prunes, nutmeg, parsley, dill, salt and pepper. Mix well with your hands until evenly distributed. Roll into golf-ball shapes in your hand - this mix should make 12 to 15 meatballs.

Heat the oil in a large frying pan and cook the meatballs over gentle heat in two batches until lightly browned. They brown quickly, so you might like to finish the cooking in the oven for 5 minutes at 180C. Serve with cranberry sauce, potato salad and pickled cucumbers.

Serves 4