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Sage, pork and lemon meatballs

Sage, pork and lemon meatballs

Total Time
50 min
25 min
25 min
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.


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)


1½ tsp

Dry pasta

200 g, risoni

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Baby spinach leaves, yellow grape tomatoes and zucchini ribbons, drizzled with lemon juice. TIPS: You can use lean chicken mince instead of pork. Uncooked meatballs suitable to freeze for up to 3 months.