Name: NZ Pork and sage meatballs with cabbage and pear
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Pork and sage meatballs with cabbage and pear; 175 gram lean minced (ground) NZ 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

NZ Pork and sage meatballs with cabbage and pear

Golden meatballs and colourful vegetables tossed with sweet fried pear slices - this dish is heavenly for lunch. It's also suitable for diabetics.

Serves 2

Prep

20M

Cook

20M

Marinate

30M

Total

40M

Skip to Recipe

Ingredients

Pork and sage meatballs with cabbage and pear

175 gram lean minced (ground) NZ 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

Combine NZ 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, turning, 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.

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.
Note

Woman's Weekly Food

Ingredients

Method

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