Sage Balls | Medieval Meals Ep. 9 Sage in medieval times was believed to have many medicinal purposes. Initially, they were mainly just a medicinal herb used by apothecaries to heal ailments, and it was said to be good for both the stomach and nerves. This changed when it was predominantly adopted by most of Europe. Today’s recipe we’re in the healing spirit, as we wrap these succulent meatballs with sage, and fry them until golden. Rich, nutty, and very aromatic, an oddly comforting dish that stays with you long after eating. Researchers: - Igi Gomez  Resources: - Adamson, M. W. (2004). Food in medieval times. Greenwood Press. - Hieatt, C. B., Butler, B., & Hosington, S. (1976). Pleyn delit: Medieval cookery for modern cooks. University of Toronto Press. INGREDIENTS: Fried Pork Balls in Sage Leaves: - 2 cups ground cooked pork - 2 eggs, beaten - 2–4 tbsp breadcrumbs - 1 tsp each ground ginger - A pinch of ground cloves - A pinch of saffron - 1 oz pine nuts - 1 tsp salt - 1 tbsp flour - 20–30 large fresh sage leaves - oil or fat for frying INSTRUCTIONS: - Start by grinding your spices, then mixing it in with the ground pork, crumbs, pine nuts, and seasonings with one of the beaten eggs; - form the mixture into small meatballs, ½ - 1 inch in diameter, and prepare it for frying. Moisten sage leaves and wrap one or two depending on the size of the leaves around each ball. - Beat the remaining egg with flour to make a batter, and dip or roll the balls in this. Fry, turning to brown all over. Serve and enjoy! #medievalfood #darkfantasy #medieval #lightfantasy - @jujumaoo