PORK & SAGE MEAT­BALLS WITH CAB­BAGE & PEAR

Woman’s Day (Australia) - - Food To Love -

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

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