Food

Pork & Sage Meatballs With Cabbage & Pear

December 31, 2021

Yield
Serves 2
Prep Time
20mins
Cook Time
20mins
Difficulty Level
3 / 5

Tender and juicy meatballs are naturally known as a comforting Swedish dish, but with a twist, can be served as an impressive accompaniment or main to a well-planned meal. These fragrant pork and sage meatballs come with a platter of pear and broccolini, plus cabbage, caraway, sultanas and more – ingredients sure to satisfy with or without a glass of wine.

Ingredients

Steps

01.

Combine pork, breadcrumbs, egg white, rind, allspice, onion, chopped sage and parsley in a medium bowl; mix well. Form mixture into six balls. Place on a tray; cover, refrigerate for 30 mins to firm.

02.

Heat half the oil in a large non-stick frying pan over low heat; cook meatballs, turning, for 8 mins or until browned and cooked through. Transfer to a clean tray; cover with foil to keep warm.

03.

Heat remaining oil in a large saucepan over medium-high heat; cook leek, stirring, for 3 mins. Add pear and broccolini; cook, turning occasionally, for 3 mins. Add cabbage, caraway, sage leaves and sultanas; cook, stirring, for 3 mins or until just tender.

04.

Serve vegetables with meatballs.

TIP You could double the meatball recipe to serve 4 or freeze a batch for another meal. Meatballs will freeze for up to 3 months; thaw overnight in the fridge before cooking.

Photo: bauersyndication.com.au