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A delicious Pork & Pepper meatballs with parsnip mash recipe. A hearty meal for two to serve on a chilly cold day in November.
1 red pepper, chopped
2 garlic cloves, crushed
250g lean pork mince
3 parsnips, peeled and chopped
1 egg, beaten
1/4 tsp cinnamon
1 tsp oregano
1 tsp paprika
2 tsp olive oil
1 tsp parsely, chopped
1 wholemeal pitta bread, torn into pieces
1.Preheat the oven 190*C/ 170*F/gas 5. In the bowl of a food processor put in the pepper, 1 garlic clove, cinnamon, paprika the oregano and the torn pitta bread and bliz it together until finely chopped. Transfer into a large bowl and add the egg and pork mince season with salt and pepper. On a large baking tray rub over with the 1 tsp olive oil. Form and shape with your hands the pork and pepper mixture into 8 ball shapes and place them apart onto the prepared baking tray.
2. Bake in the oven for 20 minutes or until cooked through and light golden. Cook the parsnips in a pan of boiling water for 15 minutes, then drain and mash add salt and pepper to taste.
3. In a small saucepan put in the passata, remaining crushed garlic and paprika and cook on a medium heat for 5 minutes. On 2 warm plates divide the parsnip mash, place the cooked pork meatball into the passata sauce and stir together then pour over the parsnip mash. Scatter the chopped parsley and drizzle over the remaining olive oil. Serve.