Apple and pork meatballs
Serve up a new spin on the classic pork and apple flavour combination with these delicious meatballs, packed with tasty pork and tart apples. Sweet Gala apples perfectly balance the saltiness of pork, and taste great with tangy passata. Pair with mash and cabbage for a great midweek main, or try with spaghetti and Parmesan for an Italian twist.
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the mince, apples, garlic, most of the sage, the nutmeg and flour in a bowl. Season and mix well. Divide into 16 and roll into balls. Place in an oiled baking dish and brush the tops with olive oil. Roast for 15 mins, then pour over the passata. Roast for another 10-15 mins until cooked through. If the sauce is too dry, stir through a little water.
- Divide the meatballs between 4 plates; scatter with the remaining sage. Delicious served with mash and red cabbage, if you like.
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