Pork and Apple Meatballs & Le Phant Blanc:
A Perfect Pairing
This delicious aromatic blended white wine will totally capture and captivate your taste buds, adding creaminess and style to this dish.
Sensational Pork & Apple Meatballs
I N G R E D I E N T S
1 tbsp olive oil
1 small onion, diced
1 tbsp crushed garlic
400g can chopped tomatoes
2 tsp tomato purée or tomato chutney
2 cups spinach
8 dried apricots, sliced
1 carrot, diced
Salt and ground black pepper
200g pork mince
1 small apple, finely grated
½ onion, diced
Parsley leaves to taste
M E T H O D
Heat the oil in a saucepan over a medium heat.
Add the onion and cook for about 2-3 minutes until softened.
Stir in the garlic.
Combine the remaining sauce ingredients in the pan and simmer gently for 20 minutes.
Remove from the heat and leave to cool.
Blend the sauce using a liquidiser or hand-held blender to a consistency of your liking.
Preheat the oven to 200°C.
Combine all the meatball ingredients in a bowl, form into small equal-sized meatballs.
Heat a little oil in a frying pan over a high heat.
Fry the meatballs for a couple of minutes until they colour.
Transfer the pan to the oven for a further 8-10 minutes until the meatballs are cooked through.
Warm the sauce mixture and combine with the cooked meatballs, sprinkle parsley to taste.
Serve with your choice of spaghetti, potato mash or crusty bread to complete this delicious lunch or dinner.
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