I had planned to make Clean Eating Kale, Lentil and Pork Ragu this week but when I came to make it I realised I had none of my favourite brown lentils in stock. Sad day! So instead, I made these little gems with the last apple in the fruit bowl and some fresh herbs I had leftover.
Meatballs are quick and easy to make and these Clean Eating Pork Apple and Sage Meatballs made a nice little change from the usual turkey meatballs I like to make. (See Clean Eating Turkey Meatballs)
We ate ours with some wholewheat cous cous and a large side salad but they would taste great in a sauce over wholewheat spaghetti too.
What is your favourite meat and fruit combo?
Clean Eating Pork Apple and Sage Meatballs
- Yield: 30 (6 Servings)
- Ready In:
Meatballs are quick and easy to make and these Clean Eating Pork Apple and Sage Meatballs made a nice little change from the regular turkey meatballs.
- 500 grams Lean Pork Mince
- 1 Apple cored and grated
- 1/2 Onion grated
- 1 clove garlic minced
- 2 Tablespoons Fresh Sage finely chopped
- 1 pinch Sea Salt and Black Pepper
- Preheat the oven to 180°C and line a shallow baking tin or tray with grease proof paper.
- Combine all ingredients in a large bowl and give it all a good mix with your hands (you can wear food gloves to do this if you like).
- Once the ingredients are throughly combined, measure out 1 Tablespoon of mixture and form into a ball in your hand.
- Place the meatball on the baking sheet and continue this process until all the mixture is used up. You should get aproximatley 30 meatballs.
- Place the meatballs into the oven and set a timer for 15 minutes.
- After 15 minutes, take the meatballs out of the oven. They will have released a some liquid, so I like to quickly put the meatballs into a new baking dish or pan, and put them back into the oven for a further 10 minutes.
- After 10 minutes, remove from the oven and make sure they are cooked through.
- Serve and enjoy.