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ModOz Recipes
Pork & Parmesan Meatballs

Pork & Parmesan Meatballs

with Apple Sauce & Roasted Potatoes

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3.4 / 4 Ratingout of 992 ratings
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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.

Allergens:MilkEggGlutenSulphitesTree Nuts
Preparation Time45 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 punnet

cherry tomatoes

2 unit


1 unit

brown onion

4 clove


2 unit


2 packet

grated Parmesan cheese


1 packet

pork mince

1 sachet

rustic herb spice blend

1 packet

fine breadcrumbs


1 bag

mixed salad leaves

1 tub

mustard cider dressing


4 unit


2 packet

roasted almonds

(ContainsTree Nuts)

Not included in your delivery

olive oil

2 tbs

brown sugar

⅔ cup


½ tsp


2 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2940 kJ
Fat26.7 g
of which saturates8.4 g
Carbohydrate57.8 g
of which sugars23.9 g
Protein49.5 g
Sodium1020 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Pan
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Roast the potato
Roast the potato

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.

Make the Apple Sauce
Make the Apple Sauce

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.

Make the Meatballs
Make the Meatballs

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).

Cook the meatballs
Cook the 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.

Dress the salad
Dress the salad

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!

Serve up
Serve up

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.