We love this meal – full of twists on the classic meat and veg. Pork mince is a great base for big bold flavours and with Parmesan and rustic herbs partnering up, you can banish memories of boring meatballs forever.
/ serving 4 people
/ serving 4 people
grated Parmesan cheese(ContainsMilk)
rustic herb spice blend
mixed salad leaves
mustard cider dressing(ContainsSulphites)
roasted almonds(ContainsTree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. While the potatoes are roasting, finely chop the brown onion. Peel the apples and cut into 1cm chunks, discarding the core. Finely chop the garlic (or use a garlic press). TIP: Cut the apple to the correct size so it cooks in the allocated time.
In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes or until just softened. Reduce the heat to medium and add the apple, brown sugar, the water and a pinch of salt and pepper. Cover with a lid and cook until the apples have softened, 15 minutes. Break up the apples with a wooden spoon. Remove the lid and cook until reduced and thickened, 1 minute. Cover to keep warm.
While the sauce is cooking, combine the garlic, pork mince, grated Parmesan cheese, egg, rustic herb spice blend, fine breadcrumbs, salt and a good pinch of pepper in a medium bowl. Using damp hands, form 1 tbs of the pork mixture into a meatball. Transfer to a plate and repeat with the remaining mixture (you should get about 20-25 meatballs).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, for 2-3 minutes or until browned. Reduce the heat to medium and cook, turning, for 6-8 minutes or until cooked through.
While the meatballs are cooking, halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Roughly chop the roasted almonds. Add the cherry tomatoes, cucumber, almonds, mustard cider dressing and mixed salad leaves to a large bowl and toss to combine. Season with a pinch of salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp!
Divide the roasted potatoes, salad and pork & Parmesan meatballs between plates. Serve with the apple sauce.
TIP: For kids, follow our serving suggestion in the main photo.