Easy to make, easy to eat that's for sure. A nice pork meatball sweetened by apple and laced with thyme which were devoured last night by the four of us.
Meatballs, like rissoles or hamburgers, I guess are adaptable to suit any tastes or flavours. They are no longer just rolled up mince meat served with canned sauce - they have taken on their own with everyone adding flavourings and other ingredients to make them tasteful.
When I first saw this recipe I was intrigued by the list of ingredients, and when I am intrigued it normally means I will be cooking it...
Pork Apple and Thyme Meatballs
(recipe adapted from Donna Hay Magazine - Autumn 2010)
Points per serve: 5.5
1 slice of white bread, made into coarse breadcrumbs
1/4 cup skim milk
500 gram lean pork mince
1 small apple, peeled and grated
1 small red onion, peeled and grated
1 tablespoon fresh thyme leaves
1/2 cup finely grated parmesan
1 tablespoon honey
1 egg, lightly beaten
1 clove garlic, crushed
freshly ground black pepper
1 clove garlic, crushed (extra)
2 x 400 gram can chopped tomatores
6 sprigs thyme, extra
1 tablespoon caster sugar
Place the breadcrumbs and the milk in a large bowl and allow to stand for 2 minutes or until milk is absorbed.
Add the pork, apple, onion, thyme, parmesan, honey, egg, garlic and season with salt and black pepper. Mix well to combine. Using 2 tablespoons of the mixture at a time shape into 16 balls. Place on a tray and refrigerate for 30 minutes if time permits.
Spray a large frying pan with cooking spray and heat over a medium heat. Cook the meatballs for 5 - 7 minutes or until browned. Remove from pan and keep warm.
Add the extra garlic, tomato, thyme and sugar to the pan and cook for 5 minutes. Return the meatballs to the pan and cook for a further 2 - 3 minutes until cooked through.
(click here for a printable version of this recipe)