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Recipes

Macadamia & Sage Pork Balls

Ingredients

Pork Ball Ingredients:

1 small onion

1 clove garlic, peeled

500g minced pork

1 egg lightly beaten

6-8 fresh sage leaves

75g Macadamia Lemon Kelp Sprinkle or 50g Natural Macadamias (crushed into meal)

2 tbsp chopped fresh parsley
400g fresh or dried spaghetti

Sauce:

1 Tbsp olive oil

2 cloves garlic, peeled and chopped

2 x 400g cans diced tomatoes in juice

1/2 tsp each dried thyme and oregano

up to 1/2 cup red wine or water

1/2 tsp sea salt

black pepper to taste

grated Parmesan and/or chopped basil or parsley to serve

Method

Turn the oven on to 220degC.

Finely dice the onion and garlic then place in a large mixing bowl with the pork. Combine using a large spoon, then mix in the egg. Lastly add the Lemon Macadamia Sprinkle, sage & parsley mix just until everything is combined.

With wet or floured hands form the mixture into balls. In a large frying pan heat some Macadamia Oil to a medium/high heat & cook the pork balls for 4-6 minutes turning regularly.

Heat the Olive oil in a large pan and cook the garlic for about 1 minute. Add tomatoes (with the juice) to the pan followed by the salt, herbs & wine. Bring to the boil then allow to simmer and reduce down for about 5- 10 minutes, if the sauce gets too thick add more wine or water.

Arrange the meatballs in a single layer in an uncovered baking dish, pour sauce over the balls and bake for 10 minutes, or until a halved meatball is no longer pink in the middle.

Cook the spaghetti in plenty of lightly salted boiling water. Drain the cooked pasta, return it to the cooking pot, and toss it with 1-2 Tbsp Macadamia Oil, then divide between plates along with pork balls & sauce. Add sprinkling of grated parmesan and some chopped parsley or basil as a finishing touch.