Pork & pepper meatballs on parsnip mash

Method 1

Ingredients

¼ tsp cinnamon

1 tsp smoked paprika

1 red pepper, chopped

2 garlic cloves, crushed

1 tsp oregano

1 wholemeal pitta bread, torn into pieces

250g lean pork mince

1 egg, beaten

2 tsp olive oil

3 parsnips, peeled and chopped

140g passata

1 tbsp flat-leaf parsley, chopped

STEP 1

Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.

STEP 2

Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.

STEP 3

For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.

Method 2

For the meatballs:

- 500g minced pork

- 1 red onion, finely chopped

- 2 garlic cloves, minced

- 1 tsp ground cumin

- 1 tsp smoked paprika

- Salt and pepper to taste

- Olive oil for cooking

For the parsnip mash:

- 4 large parsnips, peeled and chopped

- 50g butter

- 100ml milk

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).

2. In a large bowl, mix together the minced pork, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper until well combined.

3. Shape the mixture into small meatballs and place them on a baking tray lined with parchment paper.

4. Drizzle the meatballs with olive oil and bake in the preheated oven for 20-25 minutes or until cooked through.

5. In the meantime, bring a large pot of salted water to a boil and add the chopped parsnips. Cook until tender, about 15-20 minutes.

6. Drain the parsnips and return them to the pot. Add the butter and milk, then mash until smooth. Season with salt and pepper.

7. Serve the pork and pepper meatballs on a bed of parsnip mash and enjoy!

Comments

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