Pork and sage meatballs
With warmer weather and the festive season fast approaching, are you stumped for what to bring to your next barbeque? Pork and sage meatballs are a great alternative to a box of chocolates. Try whipping up this prebiotic-packed salad for your next social gathering!
Ingredients
175g lean minced (ground) pork
1/3 cup (25g) fresh multigrain breadcrumbs
1 small egg white
1 teaspoon finely grated lemon rind
½ teaspoon allspice
1 small brown onion (80g), grated coarsely
1 tablespoon chopped fresh sage leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
2 teaspoons rice bran oil
1 small leek (200g), halved, sliced thinly
1 medium pear (230g), sliced thinly
85g broccolini, trimmed
2 cups (160g) finely shredded red cabbage
½ teaspoon caraway seeds
1 tablespoon small sage leaves
1 tablespoon sultanas
Method
- Combine pork, breadcrumbs, egg white, rind, allspice, onion, chopped sage and parsley in a medium bowl; mix well. Form mixture into six balls. Place on a tray; cover, refrigerate for 30 minutes to firm.
- Heat half the oil in a large non-stick frying pan over low heat; cook meatballs, tuning, for 8 minutes or until browned and cooked through. Transfer to a clean tray; cover with foil to keep warm.
- Heat remaining oil in a large saucepan over medium-high heat; cook leek, stirring, for 3 minutes. Add pear and broccolini; cook turning occasionally, for 3 minutes. Add cabbage, caraway, sage leaves and sultanas; cook, stirring, for 3 minutes or until just tender.
- Serve vegetables with meatballs.
