Pork and apple meatballs

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Pork and apple meatballs
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
  1. Preheat the oven to 220°C/200°C fan /gas mark 7.
  2. In a bowl, combine the pork mince, grated apple, garlic, sage, nutmeg and flour. Season with salt and pepper and mix to combine well.
  3. 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.
  4. 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.)
  5. Meanwhile, bring a large pan of salted water to the boil over a high heat and cook the tagliatelle according to package instructions.
  6. 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