Name: Pork meatballs with sweet potato ribbons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 550g lean pork mince; 45.20 gm barbecue sauce; 62.50 ml breadcrumbs; 82.50 ml finely grated low-fat mozzarella; 250.00 ml baby spinach leaves; 300g sweet potato, peeled; 11.80 gm Dijon mustard

Pork meatballs with sweet potato ribbons

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

550g lean pork mince
45.20 gm barbecue sauce
62.50 ml breadcrumbs
82.50 ml finely grated low-fat mozzarella
250.00 ml baby spinach leaves
300g sweet potato, peeled
11.80 gm Dijon mustard

Instructions:

1. Preheat the oven to 210°C. 2. Place the spinach in a heatproof bowl and cover it with boiling water. Allow it to sit for 2 minutes, then rinse it under cold water. 3. Drain the spinach and squeeze out excess water. Finally, chop the spinach.
Combine spinach, mince, breadcrumbs, barbecue sauce, mustard, salt, pepper, and cheese in a bowl. Mix well. Shape mixture into walnut-sized meatballs and place on a baking tray lined with parchment paper. Bake for 15 minutes until cooked through.
Cut the sweet potato into ribbons using a vegetable peeler. Spread them on a baking tray lined with parchment paper and lightly spray with olive oil. Bake for 10 minutes or until golden brown.
Arrange meatballs on a bed of caramelized sweet potato ribbons.

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