PORK & SAGE MEATBALLS WITH CABBAGE & PEAR
SERVES 2 PREP 15 MINS + CHILLING COOK 25 MINS
175g lean minced pork
⅓ cup fresh multigrain breadcrumbs 1 small egg white 1 tsp finely grated lemon zest ½ tsp allspice 1 onion, grated 1 tbsp chopped sage leaves 2 tbsp chopped parsley leaves 2 tsp rice-bran oil 1 leek, halved, thinly sliced 1 pear, thinly sliced 85g broccolini, trimmed 2 cups finely shredded red cabbage ½ tsp caraway seeds 1 tbsp sage leaves 1 tbsp sultanas 1 Combine pork, breadcrumbs, egg white, rind, allspice, onion, chopped sage and parsley in a medium bowl and mix well. Form mixture into six balls. Place on a tray, cover and refrigerate for 30 mins to firm (see tip).
2 Heat half the oil in a large non-stick frying pan over low heat. Cook meatballs, turning, for 8 mins or until browned and cooked through. Transfer to a clean tray and cover with foil to keep warm.
3 Heat remaining oil in a large saucepan over medium-high heat and cook leek, stirring, for 3 mins. Add pear and broccolini and cook, turning occasionally, for 3 mins. Add cabbage, caraway, sage leaves and sultanas and cook, stirring, for 3 mins or until just tender.
4 Top vegetables with meatballs to serve.
11.8g Total fat 3.1g Sat fat 1542 kj (368 cals) 32.8g Carbs 26.8g Protein 13.4g Fibre 196mg Sodium Low GI