Caillette
Caillette is a traditional French dish from the Ardèche and Drôme regions. It's a type of meatball made from pork and chard or spinach, wrapped in caul fat.
Ingredients - Serves 4
- Salt and pepper - To taste
- Caul fat - Enough to wrap the meatballs
- Eggs - 2
- Parsley - A handful, chopped
- Garlic - 2 cloves, minced
- Onion - 1, chopped
- Chard or spinach - 200g, chopped
- Pork liver - 200g, minced
- Pork shoulder - 500g, minced
Let's Get Started
- Preheat the oven to 180°C (350°F).
- In a large bowl, mix together the minced pork shoulder, pork liver, chopped chard or spinach, chopped onion, minced garlic, chopped parsley, and eggs. Season with salt and pepper.
- Form the mixture into large meatballs and wrap each one in caul fat.
- Place the wrapped meatballs in a baking dish and bake for 1.5 hours, or until cooked through and golden brown.
- Serve the caillettes warm, with a side of potatoes or a green salad.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Calories: 500
- Fat: 30g
- Carbs: 10g
- Protein: 40g
- Sodium: 1000mg
- Sugar: 3g
