Pork, sage, apple n leek meatballs


Well, the title really says it all, doesn’t it? I’m back on my meatball kick now. I guess I just love the simplicity of rolling meat into a ball and making all sort of meals from it. I mean, I could make spaghetti and meatballs (obviously with courgette noodles), or meatball sandwiches (yeah, again, something other than bread – probably a courgette), meatball over (cauliflower) mash, meatballs and gravy, meatball omelette, or just meatballs with sweet potato chips like I did tonight. But once they are made, they can be shoved in the fridge or freezer and grabbed for a quick snack or whatnot. Initial effort – then none! And even delicious cold.

Yea, I like meatballs.



  1. Preheat oven to 200*C.

  2. First get out your shredder - whether you use a food processor or hand grater, just get it out and start shredding. I used my food processor because I love it. (And I used my mandolin on the sweet potatoes.) Shred up the leek, onion and apple.

  3. In a skillet, cook the leek, onion and apple plus minced garlic until soft - maybe about 5 to 10 minutes.

  4. In a bowl, mix pork, egg and all the spices together. Then add the leek, onion and apple mixture. Mix well. Use your hands, no point in being delicate about this!

  5. Form into meatballs. Or meat squares. Or even meat triangles! Or patties. Or skinless sausages. Just form them and then bake 'em in the oven for about 35 minutes.

  6. I finished mine off in the skillet because the gas ran out on the oven and after changing it, couldn't get the oven relit. That's not important to this recipe, but I thought I'd explain why I put up an instagram pic of all the meatballs tucked into a skillet.

  7. Serve with or without sauce. I dipped mine in alioli - which is really just garlic mayonnaise...

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