Meatball mixture

• Cook buckwheat according to the package directions. Spread it on a plate or baking sheet and let it cool completely before using.
• In a large bowl, combine the meatball ingredients: 1 lb ground pork, ½ lb ground beef, cooled 1/2 cup buckwheat, 1 onion, 3 garlic cloves, 1 egg, 1.5 tablespoons NCF wholegrain mustard, 1.5 teaspoons marjoram, ½ teaspoon allspice, 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons parsley. Mix gently with your hands until just combined. The mixture will feel a little soft - that's fine.
• Lightly oil your hands, then use a small scoop to form the mixture into meatballs about 30 g each. You should get about 30 of them. Place them on a plate or sheet pan, then refrigerate for at least 20 minutes.
• Heat a 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Working in batches, sear the meatballs for 2-3 minutes per side until deeply golden. Don't crowd the pan. Transfer to a plate once seared - they'll finish cooking in the glaze.
• Pour off any excess fat, leaving the browned bits in the pan. In a small bowl, stir together the meatball sauce ingredients: ¾ cup NCF Bourbon Molasses Sauce, 2 tablespoons NCF wholegrain mustard, and ½ cup stock. Pour the mixture into the pan, stir well, and scrape up the browned bits from the bottom. Bring to a gentle simmer.
• Nestle the meatballs back into the skillet in a single layer. Spoon the glaze over the tops. Cover and simmer over medium-low heat for 15-18 minutes, until cooked through (160°F internal temperature).
• Remove from heat. Add the 1 tablespoon cold butter and swirl the pan gently until the butter is fully incorporated and the meatball sauce becomes glossy. Spoon the sauce over the meatballs once more before serving. If you want extra sauce for spooning over rice or potatoes, just double the glaze - it takes two minutes.