Recipe

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
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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
  • 1
    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.
  • 2
    Heat 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.
  • 3
    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.
  • 4
    Serve 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.

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