Pork and sage meatballs with cabbage and pear
Golden meatballs and colourful vegetables tossed with sweet fried pear slices - this dish makes a heavenly lunch or dinner.
- 20 mins preparation
- 20 mins cooking
- 30 mins marinating
- Serves 2
Print
Ingredients
Pork and sage meatballs with cabbage and pear
- 175 gram lean minced (ground) pork
- 1/3 cup (25g) fresh multigrain breadcrumbs
- 1 small egg white
- 1 teaspoon finely grated lemon rind
- 1/2 teaspoon allspice
- 1 small brown onion (80g), grated coarsely
- 1 tablespoon chopped fresh sage leaves
- 2 tablespoon chopped fresh flat-leaf parsley leaves
- 2 teaspoon rice bran oil
- 1 small leek (200g), halved, sliced thinly
- 1 medium pear (230g), sliced thinly
- 85 gram broccolini, trimmed
- 2 cup (160g) finely shredded red cabbage
- 1/2 teaspoon caraway seeds
- 1 tablespoon small sage leaves
- 1 tablespoon sultanas
Method
Pork and sage meatballs with cabbage and pear
- 1Combine 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.
- 2Heat half the oil in a large non-stick frying pan over low heat; cook meatballs, turning, for 8 minutes or until browned and cooked through. Transfer to a clean tray; cover with foil to keep warm.
- 3Heat 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.
- 4Serve vegetables with meatballs.
Notes
You could double the meatball recipe to serve 4 or freeze a batch for another meal. Meatballs will freeze for up to 3 months; thaw overnight in the fridge before cooking.
