This recipe is adapted from several selsko meso recipes I found around the web. It is a truly wonderful dish, rich but not heavy. Moreover, it can be made to suit any taste by adding custom seasonings. I prepared it in a clay pot but it can be certainly made in a dutch oven or a casserole dish.

INGREDIENTS
1 lb pork (I used tenderloin)
2/3 lb lean ground beef
1/2 lb smoked ham cut to 1/2 inch cubes
1 lb mushrooms
1 onion
2 diced tomatoes
1/2 red pepper
1/2 cup of water or stock
1 cup of white wine
1 tsp of all purpose flour
2 tbsp of vegetable oil
salt, ground black pepper

Prepare meatballs. In a medium bowl combine ground beef with 1/2 grated onion, and pinch of salt and black pepper. You can add any other herbs and spices that suit your taste. Mix. With wet hands form small (size of a quarter) balls. Heat 1 tbsp of oil in a pan. Add meatballs and fry them for about 2-3 minutes until they just a little browned. Remove from the pan and set aside.

Cut pork into 3/4 inch cubes. Fry it in the remaining oil until it browned on the outside but still rare inside. Add chopped onion and fry for 2 more minutes. Add ham, tomatoes, mushrooms and red pepper, salt and spices. Saute for about 5 minutes. Add the meatballs. Meanwhile add 1 tsp of flour to water or stock. Mix well to eliminate all lumps. Add wine.

Transfer the mix from the pan into the clay pot. Pour wine mixture over, cover and place in the oven. Set oven to 400 F and let it cook for about 1 – 1.5 hour. Garnish with fresh herbs such as parsley or basil.