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Title : Pork and Apple Meatballs : so tasty served with a lower carb mash
link : Pork and Apple Meatballs : so tasty served with a lower carb mash

Pork and Apple Meatballs : so tasty served with a lower carb mash

Ready in just over forty minutes, this recipe suggestion makes a good mid-week or Saturday night dish! Yes, you could serve it with mashed potatoes but why not have a lower carb mash like swede (rutabaga) or cauliflower!

Ingredients:

Serves Four
1.5 tbsp. olive oil
0.5 onion, peeled and finely chopped
500 g ground/minced pork
2 tbsp. Bramley apple sauce
1 tbsp. fresh sage, washed and chopped
50 g breadcrumbs
400 g savoy cabbage washed and chopped
70 ml soured cream
1 tbsp. corn-flour mixed with cold water

150 ml beef stock 

Serving suggestions:

Swede (Rutabaga), mashed

Cauliflower, mashed

2 tbsp. cranberry sauce 

Method:

1. Prepare the mash of your choice e.g. swede or cauliflower

2. In a large frying pan, heat half a tablespoon of olive oil and cook the onion for 5 minutes until soft. Transfer the onion to a large bowl, add the mince, apple sauce, sage and breadcrumbs. Season with freshly ground black pepper and mix together until well combined. 

3. Shape the mince into 12 balls. Heat the remaining oil in the frying pan and fry the meatballs for 10 minutes, turning, until cooked through with no pink remaining. Remove from the pan, set aside and keep warm.

4. Stir-fry the cabbage for 2 minutes in the frying pan.
5. Make the sauce: heat the soured cream in a small pan and stir through the corn-flour mixture. Slowly add the beef stock and simmer for 5 minutes until thickened.
6. Serve the mash of your choice with the meatballs, cabbage and cranberry sauce, then pour over the sauce.

From an original idea here

The savoy cabbage is a classic vegetable - its attractive deep green colouring and crinkly leaves have ensured its popularity has never waned. What makes it even better is that when cooked it doesn’t emit the usual odour associated with overcooked cabbage. Savoy cabbages are at their peak from October through to February. They should have deep green, crisp outer leaves, becoming lighter towards the core. The leaves should be tightly packed together, and the overall cabbage should feel heavy for their size. Read more about this cabbage here 

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan

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