Pork and sage meatballs With warmer weather and the festive season fast approaching, are you stumped for what to bring to your next barbeque? Pork and sage meatballs are a great alternative to a box of chocolates. Try whipping up this prebiotic-packed salad for your next social gathering! Main Print this recipe Details Serves: Serves 2Number of ingredients: 16 IngredientsTo cook: 40 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1542kgProtein: 26.8gFat (total) : 11.8g- Saturated Fat: 3.1gCarbohydrate (total) : 32.8gFibre: 13.4gSodium: 196mg Ingredients 175g lean minced (ground) pork 1/3 cup (25g) fresh multigrain breadcrumbs 1 small egg white 1 teaspoon finely grated lemon rind ½ teaspoon allspice 1 small brown onion (80g), grated coarsely 1 tablespoon chopped fresh sage leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 2 teaspoons rice bran oil 1 small leek (200g), halved, sliced thinly 1 medium pear (230g), sliced thinly 85g broccolini, trimmed 2 cups (160g) finely shredded red cabbage ½ teaspoon caraway seeds 1 tablespoon small sage leaves 1 tablespoon sultanas Method 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. Heat half the oil in a large non-stick frying pan over low heat; cook meatballs, tuning, 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.
