Pheasant and Pork Meatballs
|For the meatballs|
|2g||Cracked black pepper|
Mix all the ingredients in a bowl. Using a set of scales, or eyeballing the amount, separate the mix into 10 x 40g and shape into balls.
Seal the meatballs in an oiled pan until golden brown, and then place in a preheated 180°C oven for 5 minutes.
Serve with a rich tomato sauce and pasta with plenty of grated parmesan.