seanfacey.uk ↗
← All recipes
comfort-foodfamilyhigh-proteinmake-aheadpork

Pork and caramelised apple meatballs

Pork and apple meatballs in a creamy leek, mushroom and mustard sauce, with mash and garlicky greens.

Serves
4
4 servings

Ingredients

For the meatballs

  • Olive oil, for cooking
  • 2 small dessert apples, cored and cut into small cubes
  • 1 onion, finely diced
  • 500g lean minced pork
  • 50g fresh breadcrumbs
  • 1 medium free-range egg
  • 1 tsp garlic granules
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • Salt and pepper
  • Lemon zest and chopped parsley, to finish

For the sauce

  • 1 leek, trimmed and sliced
  • 2 garlic cloves, minced
  • 250g chestnut mushrooms, sliced
  • 2 sprigs of thyme
  • 2 tbsp plain flour
  • 500ml chicken stock
  • 1 tsp wholegrain mustard
  • 1 heaped tbsp half-fat crème fraîche

For the mash

  • 500g potatoes, peeled and cut into chunks
  • 1 tbsp extra virgin olive oil or butter
  • 75ml milk

For the garlic greens

  • 2 garlic cloves, minced
  • 200g greens, such as kale or cavolo nero, shredded
  • 1 tbsp olive oil

Method

  1. Fry the apples and onion in a little oil over a medium heat for 7-10 mins, until starting to caramelise but still holding their shape. Tip into a large bowl.
  2. Add the pork, breadcrumbs, egg, garlic granules, honey and mustard, season and mix well. Shape into golf-ball-sized meatballs. Brown them all over in a little more oil in the same pan, then set aside.
  3. For the sauce, add the leek, garlic, mushrooms and thyme to the pan and cook for 5 mins until soft. Stir in the flour.
  4. Gradually whisk in the stock until smooth, then simmer gently for 10 mins to thicken. Stir in the mustard and crème fraîche and season.
  5. Return the meatballs to the pan and simmer for 10 mins more, until cooked through. Finish with lemon zest and parsley.
  6. Meanwhile, for the mash, cover the potatoes with cold salted water, bring to the boil and cook until tender, about 15 mins. Drain, then mash with the oil or butter and milk, and season.
  7. For the greens, fry the garlic in the oil over a medium heat for 1 min. Add the greens and a splash of water, cover and cook for 4-5 mins until tender. Season.
  8. Serve the meatballs with the mash and greens.

Notes

  • Under 480kcal and 40g protein per serving (per the book).

From Emily English, Book: Live to Eat (p. 166)