Pork mince is a great base for big bold flavours, like the sharp Parmesan and Italian herbs in these meatballs. Complete with a delightful dill and parsley mayo for dipping and a textural treat of a salad, you'll never go back to old school meatballs when you have this recipe up your sleeve.
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roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mustard cider dressing
mixed salad leaves
dill & parsley mayonnaise(ContainsEgg)
grated Parmesan cheese(ContainsMilk)
Italian herbs(May be present Gluten/Gluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
Finely chop the garlic. Halve the cherry tomatoes. Grate the carrot. Roughly chop the roasted almonds.
In a medium bowl, combine the pork mince, grated Parmesan cheese, garlic, egg, Italian herbs (see ingredients), fine breadcrumbs (see ingredients) and a good pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
When the meatballs are almost done, combine the mustard cider dressing (see ingredients), cherry tomatoes, carrot, almonds and mixed salad leaves in a medium bowl. Toss to coat, then season to taste.
Divide the pork and Parmesan meatballs, roast potatoes and nutty salad between plates. Serve with the dill & parsley mayonnaise.