Name: Pork and sage meatballs with cabbage and pear
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 175 gram lean minced (ground) pork; 1/3 cup (25g) fresh multigrain breadcrumbs; 1 small egg white; 1 teaspoon finely grated lemon rind; 1/2 teaspoon allspice; 1 small brown onion (80g), grated coarsely; 1 tablespoon chopped fresh sage leaves; 2 tablespoon chopped fresh flat-leaf parsley leaves; 2 teaspoon rice bran oil; 1 small leek (200g), halved, sliced thinly; 1 medium pear (230g), sliced thinly; 85 gram broccolini, trimmed; 2 cup (160g) finely shredded red cabbage; 1/2 teaspoon caraway seeds; 1 tablespoon small sage leaves; 1 tablespoon sultanas

Golden meatballs and colourful vegetables tossed with sweet fried pear slices – this dish makes a heavenly lunch or dinner.

Looking for more pork dinners or more meatball recipes?

Ingredients

175 gram lean minced (ground) pork

1/3 cup (25g) fresh multigrain breadcrumbs

1 small egg white

1 teaspoon finely grated lemon rind

1/2 teaspoon allspice

1 small brown onion (80g), grated coarsely

1 tablespoon chopped fresh sage leaves

2 tablespoon chopped fresh flat-leaf parsley leaves

2 teaspoon rice bran oil

1 small leek (200g), halved, sliced thinly

1 medium pear (230g), sliced thinly

85 gram broccolini, trimmed

2 cup (160g) finely shredded red cabbage

1/2 teaspoon caraway seeds

1 tablespoon small sage leaves

1 tablespoon sultanas

Method

1.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 minutes to firm.

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

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

4.Serve vegetables with meatballs.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories