Sage, pork and lemon meatballs
9
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Sage leaves have a pungent musky flavour and goes well with pork, lamb, beef or turkey. Combine mince, onion, fresh lemon zest, sage leaves and freshly made breadcrumbs to make these tasty little meatballs.
Ingredients
Fresh sage
10 tbs, leaves (1 bunch)
Lean pork mince
500 g
Brown onion
1 medium, finely grated
Fresh lemon rind
1 tbs
Lemon juice
2 tbs
Wholemeal bread
1 slice(s), 1 x 35g slice to make ½ cup of fresh breadcrumbs
Olive oil
1 tbs
Vegetable stock, liquid, salt-reduced
1 cup(s), (250ml)
Light cream
¼ cup(s), (60ml)
Cornflour
1½ tsp
Dry pasta
200 g, risoni
Oil spray
1 x 3 second spray(s)
Instructions
1
Finely chop two-thirds of the sage. Combine mince, onion, rind, half the juice, breadcrumbs and chopped sage in a bowl. Shape tablespoons of mixture into 24 balls.
2
Heat oil in a large non-stick frying pan over medium heat. Cook meatballs, turning, for 8 minutes or until browned.
3
Combine stock, cream, cornflour and remaining juice in a bowl. Add cream mixture to pan and bring to the boil. Reduce heat and simmer for 15 minutes or until meatballs are cooked through.
4
Meanwhile, cook risoni in a large saucepan of boiling salted water, following packet instructions, or until tender. Drain.
5
Lightly spray remaining sage with oil. Heat a small non-stick frying pan over medium heat. Cook sage, turning once, for 2 minutes or until crisp. Top risoni with meatballs and crisp sage.
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