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Pork meatballs
Pork meatballs
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Total Time:
1 hour 15 minutes
Superfood meatballs in savory gravy served with crispy bread for dipping.
Ingredients:
  • olive oil
  • 2 red onions
  • 2 eating apples
  • 1 bunch of fresh mint (30g)
  • 1 x 400g tin of cannellini beans
  • 450g higher-welfare pork fillet
  • 2 heaped teaspoons wholegrain mustard
  • 50g porridge oats
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons plain wholemeal flour
  • 1 litre organic chicken stock
  • 4 wholemeal buns
  • 30g Cheddar cheese
  • 100g watercress and/or rocket
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Place half of the mint leaves in a food processor and reserve the rest in a cup of cold water. Drain the beans, roughly chop the pork fillet, and add both to the processor along with 1 heaped teaspoon of mustard, oats, sea salt, and black pepper. Pulse into a coarse mince, maintaining a light and chunky texture. Shape the mixture into a sausage, then cut into 20 equal pieces and roll into balls with wet hands. Heat 1 tablespoon of oil in a large roasting tray over medium-high heat. Add four balls and break them up with a spoon. Add quartered onions, apple wedges, Worcestershire sauce, mustard, and flour. Cook for 5 minutes, then gradually add the stock, bring to a boil, and season. Add the remaining balls to the tray and bake for 25 minutes until golden, shaking the tray midway. Warm the buns for the last 5 minutes, then sprinkle grated Cheddar over the balls to melt. Toss the remaining mint leaves with watercress and/or rocket, and serve alongside the balls with the gravy for dunking.

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