Serves 4
500g pork mince, (12% fat)
1½ apples, peeled and grated
2 garlic cloves, crushed
4 tbsp fresh sage leaves, finely chopped
1pinch of nutmeg, grated
2 tbsp plain flour
Salt and black pepper
1 tbsp olive oil
1 x 350g jar of roasted red pepper pasta sauce
300g tagliatelle
To serve:
Fresh sage leaves, chopped
Garlic bread
500g pork mince, (12% fat)
1½ apples, peeled and grated
2 garlic cloves, crushed
4 tbsp fresh sage leaves, finely chopped
1pinch of nutmeg, grated
2 tbsp plain flour
Salt and black pepper
1 tbsp olive oil
1 x 350g jar of roasted red pepper pasta sauce
300g tagliatelle
To serve:
Fresh sage leaves, chopped
Garlic bread
- Preheat the oven to 220°C/200°C fan /gas mark 7.
- In a bowl, combine the pork mince, grated apple, garlic, sage, nutmeg and flour. Season with salt and pepper and mix to combine well.
- Divide the mixtre into 16 equal portions and roll into balls. Place into an ovenproof dish, drizzle with the olive oil and turn the meatballs to coat.
- Roast for 15 minutes. Pour over the pasta sauce and roast for another 10-15 minutes until cooked through. (If the sauce starts to look too dry, stir through a little water.)
- Meanwhile, bring a large pan of salted water to the boil over a high heat and cook the tagliatelle according to package instructions.
- Divide the pasta amongst four wide serving bowls. Top with the meatballs and sauce, then sprinkle over some chopped fresh sage and serve with garlic bread.
Per serving: 690kcals, 34.4g fat (11g saturated), 62g carbs (12.8g sugars), 31.4g protein, 6.4g fibre, 0.489g sodium