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Pork & Parmesan Meatballs

Pork & Parmesan Meatballs

with Apple Relish & Roasted Potato

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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 Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 punnet

cherry tomatoes

2 unit

carrot

1 unit

brown onion

4 clove

garlic

2 unit

apples

2 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

pork mince

1 sachet

rustic herb spice blend

1 packet

fine breadcrumbs

(ContainsGluten)

1 bag

mixed salad leaves

1 tub

mustard cider dressing

(ContainsSulphites)

4 unit

potatoes

2 packet

roasted almonds

(ContainsTree Nuts)

Not included in your delivery

olive oil

2 tbs

brown sugar

⅔ cup

water

½ tsp

salt

2 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3000 kJ
Fat26.7 g
of which saturates8.4 g
Carbohydrate60.7 g
of which sugars26.6 g
Protein49.6 g
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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Roast the potato
Roast the potato
1

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

Make the Apple relish
Make the Apple relish
2

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.

Make the Meatballs
Make the Meatballs
3

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.

Cook the meatballs
Cook the meatballs
4

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.

Dress the salad
Dress the salad
5

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!

Serve up
Serve up
6

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.