Sticky maple pork meatballs

Recipe may contain gluten, peanuts, tree nuts, soy and sesame.

These easy pork mince meatballs are loaded with the flavours of traditional stuffing. Covered in a sticky maple sauce, they’re quick and low-cal, so great for dinner all year ’round.

14 Ingredients

  • 500g pork mince

  • 3 tsp finely grated orange rind

  • 25g (1/4 cup) dried breadcrumbs

  • 1 egg

  • 2 tsp fresh thyme leaves

  • 35g (1/3 cup) flaked almonds, plus extra, toasted, to serve

  • 1 garlic clove, crushed

  • 1 tbsp olive oil

  • 200ml fresh orange juice (about 2 large oranges)

  • 60ml (1/4 cup) pure maple syrup

  • 2 tbsp balsamic vinegar

  • 3 fresh thyme sprigs

  • 350g pkt kaleslaw mix

  • 2 cups baby spinach

4 Method Steps

  • Step 1

    Place the mince

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    (500g pork mince), orange rind (3 tsp finely grated orange rind), breadcrumbs (25g (1/4 cup) dried breadcrumbs), egg (1 egg), thyme leaves (2 tsp fresh thyme leaves), half the almonds (35g (1/3 cup) flaked almonds, plus extra, toasted, to serve) and half the garlic (1 garlic clove, crushed) in a large bowl. Season. Mix until well combined. Roll 1 tablespoonful of the mixture into a ball. Repeat with the remaining mixture.

  • Step 2

    Heat half the oil (1 tbsp olive oil) in a large frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 6-8 minutes or until cooked through. Transfer to a plate.

  • Step 3

    Add the remaining garlic to the pan. Cook, stirring, for 30 seconds or until aromatic. Add the orange juice (200ml fresh orange juice (about 2 large oranges)), maple syrup (60ml (1/4 cup) pure maple syrup), 1 1/2 tbsp vinegar and thyme sprigs (3 fresh thyme sprigs). Simmer for 1 minute. Season. Return the meatballs and the remaining almonds to the pan. Toss to coat in the sauce.

  • Step 4

    Drizzle the kaleslaw mix (350g pkt kaleslaw mix) and spinach (2 cups baby spinach) with the remaining olive oil and vinegar. Season. Toss to combine. Divide among serving plates. Serve with the meatballs. Sprinkle with toasted almonds to serve.
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Recipe Notes

Make the meatballs ahead. Once cooked, store meatballs and sauce together in an airtight container in the fridge for up to 2 days. Reheat over low heat to serve.

Nutritional Information

Per serving

  • 465

  • 1945 kj

  • 23.2g

  • 6.2g

  • 7.6g

  • 31.5g

  • 29.6g

All quantities above are averages

Image by Brett Stevens

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