Pork and sage meatballs

With warmer weather and the festive season fast approaching, are you stumped for what to bring to your next barbeque? As an alternative to a box of chocolates, try whipping up this prebiotic-packed salad for your next social gathering!
1 Star2 Stars3 Stars4 Stars5 Stars
Details
  • Serves 2
  • 16 Ingredients
  • 40 Minutes Cook
  • Medium
Nutrition
  • Energy 1542kg
  • Protein 26.8g
  • Fat (total) 11.8g
  • - Saturated Fat 3.1g
  • Carbohydrate (total) 32.8g
  • Fibre 13.4g
  • Sodium 196mg

Ingredients

175g lean minced (ground) pork

1/3 cup (25g) fresh multigrain breadcrumbs

1 small egg white

1 teaspoon finely grated lemon rind

½ teaspoon allspice

1 small brown onion (80g), grated coarsely

1 tablespoon chopped fresh sage leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

2 teaspoons rice bran oil

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

1 medium pear (230g), sliced thinly

85g broccolini, trimmed

2 cups (160g) finely shredded red cabbage

½ 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, tuning, 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 leak, 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.

Dietitian Notes / Recipe Tips

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

Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars
Provider Acknowledgement

Image and recipe from the Australian Women’s Weekly, Diabetes, Food For Life by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017.

 

Disclaimer: The above recipe meets Diabetes NSW & ACT nutrient criteria. However, the opinions expressed in The Australian Women’s Weekly Diabetes Cookbook do not necessarily reflect the views of Diabetes NSW & ACT.

 

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.

Join our community of over 45,000 people living with diabetes

ArabicChinese (Simplified)EnglishGreekHindiItalianSpanishVietnamese