Pork And Pear Meatballs With Chive-Crushed Potatoes

• 2 None firm pears
• 1 lb ground pork
• 1/2 cup breadcrumbs
• 1/2 cup chopped flat-leaf parsley
• 1 3/4 lbs baby potatoes
• 1 tbsp butter
• 1 tbsp olive oil
• 1 None onion, sliced
• 1 tbsp cornstarch
• 3/4 cup chicken stock
• 1 cup pear cider
• 2 tbsp coarse grain mustard
• 1/2 cup chopped chives

1. Bring a saucepan of salted water to a boil. Line a baking pan with parchment paper. Peel, core and grate pears; squeeze excess juice.
2. Combine pears, ground pork, breadcrumbs and 1/4 cup of the parsley in a large bowl. Season with salt and pepper. Roll into 20 meatballs and place on a plate.
3. Boil potatoes for 20 mins, or until tender. Drain well and return to pan.
4. Meanwhile, heat butter and olive oil in a large skillet on medium-high heat. Cook meatballs for 10 mins, until golden and almost cooked through. Transfer to prepared pan. Add onion to skillet and cook for 2 mins, until tender and turning golden.
5. Mix cornstarch and stock in a small bowl until smooth. Add to pan with cider and mustard. Bring to a simmer; return meatballs to pan. Reduce heat to medium; simmer gently for 10 mins, until meatballs are cooked through and sauce has thickened slightly.
6. Lightly crush potatoes with fork; season with salt and pepper and stir in chives. Stir remaining 1/4 cup parsley into meatballs and serve with chive-crushed potatoes.

firm pears, ground pork, breadcrumbs, flatleaf, potatoes, butter, olive oil, onion, cornstarch, chicken stock, pear cider, grain mustard, chives

Taken from recipes-plus.com/api/v2.0/recipes/28455 (may not work)