Contains dairy and egg
This recipe is really easy to remember once you’ve made it a couple of times – it’s a great recipe to involve budding young cooks and the slight sweetness from the apple should appeal to toddlers. You can also serve this a number of ways – make smaller balls for canapes, or dish up as a main alongside a salad or roasted veg. Oh, and if you’re not a fan of caraway, feel free to substitute fennel seeds or some fresh thyme.
- 500g - pork mince
- 1/2cup - parmesan, grated
- 1/2cup - quinoa flakes
- 1 - apple, grated
- 1 - egg
- 1tsp - carraway seeds
- 1tbsp - olive oil
- 10g - butter
- 1/2cup - hot chicken or vegetable stock
- Put the mince, parmesan, quinoa flakes, grated apple, egg and caraway seeds into a medium sized bowl.
- Use your hands to squeeze and bind the ingredients.
- Take a tablespoon of mixture at a time and start rolling into balls – you should get 15 or 16.
- Heat the olive oil and butter in a non-stick frying pan over medium heat.
- Cook the meatballs for about four minutes on each side, allowing them to brown nicely and resisting the temptation to move them around.
- Pour in the stock and turn the heat down so the stock simmers gently.
- Cook for a further 6-8 minutes, turning the meatballs once, and until the stock has evaporated and the meatballs are sticky and shiny.