CHICKEN & SAGE MEATBALLS WITH CABBAGE & PEAR
PREP + COOK 40 MINS SERVES 4
400g chicken mince ²⁄ cup (50g) fresh multigrain breadcrumbs 1 egg 2 tsp finely grated lemon rind 1 tsp allspice 1 medium brown onion (150g), grated coarsely 2 tbsp finely chopped fresh sage ¹⁄ cup finely chopped fresh flat-leaf parsley ¼ cup (60ml) olive oil 1 medium leek (350g), pale section, halved, sliced thinly 2 medium pears (460g), sliced thinly 175g broccolini, trimmed 4 cups (320g) finely shredded red cabbage 1 tsp caraway seeds 2 tbsp small sage leaves 2 tbsp sultanas
Combine chicken, breadcrumbs, egg, rind, allspice, onion, chopped sage and parsley in a medium bowl. Season and mix well. Roll mixture into 12 balls.
Heat half the oil in a large frying pan over medium heat. Cook meatballs, turning, for 8 mins or until browned and cooked through. Remove from pan. Cover to keep warm.
Heat remaining oil in a large saucepan over medium-high heat. Cook leek, stirring, for 3 mins. Add pear and broccolini and cook, turning occasionally, for 3 mins. Add cabbage, caraway, sage leaves and sultanas. Cook, stirring, for 3 mins or until just tender. Season to taste.
Serve vegetables with meatballs.