Pork and sage meatballs with cabbage and pear

Name: Pork and sage meatballs with cabbage and pear
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2
Cuisine: Modern Australian
Ingredients: 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

Golden meatballs and colourful vegetables tossed with sweet fried pear slices - this dish makes a heavenly lunch or dinner.

Aug 29, 2018 3:36am

20 mins preparation
20 mins cooking
30 mins marinating
Serves 2

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.