Pork and Sage Meatballs in a Gratin of Basmati Rice

Mix together 6-7 chopped leaves of sage,  handful of chopped Italian parsley, 1 chopped and sauteed shallot with 3 cloves garlic, 1 cup or so of freshly grated Parmigiano Reggiano, 1 beaten egg, dashes of cinnamon, dried red chilies, handful of fresh bread crumbs, s+p, and 1 lb. of ground pork shoulder lightly  /Form balls and roll in flour / Sear meatballs in extra virgin olive oil and remove to a gratin dish filled with al dente cooked rice  / To this add a few knobs of butter and some good dark chicken stock, white wine and s+p / bake covered for roughly 30 minutes, remove cover and bake a further 10-15 minutes or until rice goes a bit crunchy and meatballs are cooked through / drizzle olive oil over, scatter fresh herbs and serve with lemon wedges


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