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 and roast for 25-30 minutes or until tender. While the potato is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Peel and core the apple, then cut into 1cm chunks. 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, until just softened, 4 minutes. 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 apple has softened, 15 minutes. Break up the apple with a wooden spoon. Remove the lid and cook until reduced and thickened, 1 minute. Cover with a lid to keep warm.
While the relish is cooking, combine the pork mince, grated Parmesan cheese, garlic, eggs, rustic herb spice blend, the salt, fine breadcrumbs and a good pinch of pepper in a medium bowl. Using damp hands, shape 1 tbs of the pork mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. TIP: You should get 4-6 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 2-3 minutes. Reduce the heat to medium and cook, turning occasionally, until the meatballs are cooked through, 6-8 minutes.
While the meatballs are cooking, halve the cherry tomatoes. Grate the carrot (unpeeled). Roughly chop the roasted almonds. In a large bowl, place the mustard cider dressing, cherry tomato, carrot, almonds and mixed salad leaves. Season with a pinch of salt and pepper. Toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp!
Divide the roasted potato, salad and pork and Parmesan meatballs between plates. Serve the apple relish on the side.
TIP: For kids, follow our serving suggestion in the main photo.