Pork Apple and Thyme Meatballs

There is something irresitable about meatballs especially when served with a rich tomato sauce over some warm pasta or mashed potato. This dish was no execption.

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)

Serves: 4

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

salt

freshly ground black pepper

cooking spray

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)