Little Lunchbox Meatballs
These are sure to be a great family favourite. They are a doddle to make, freeze really well, and are perfect for popping in a lunchbox or for a quick weekday dinner. Juicy and moist from the grated apple and sweet potato, these pork meatballs are a great alternative to sausages.
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Little Lunchbox Meatballs
Ingredients
- 1 Red Onion
- 1 Sweet Potato
- 3 tbsp Olive Oil
- 400 g Pork Mince
- 1 Apple small eating
- 1 Egg
- 1 tsp Dried Oregano
- Salt & Pepper
Instructions
- Finely chop the onion and grate the sweet potato. Heat 1 tbsp of the olive oil in a large frying pan over a medium heat, and sauté the onion and sweet potato for 5 minutes, until soft. Remove from the heat to cool.
- Grate the apple. In a mixing bowl, combine the pork mince, grated apple, egg, oregano, salt, pepper and the cooled onion and sweet potato. Mix the ingredients together well, then divide and roll the mixture into approximately 20 balls.
- Heat the remaining 2 tbsp of olive oil in the large frying pan, then fry the meatballs in batches until brown all over and cooked through. Remove the cooked meatballs from the pan, leaving them to cool.
Notes
- Keep the cooked meatballs covered in the fridge, and use within 3 days.
- They will store in the freezer for to up 3 months. Freeze on a lined tray, then place into a sealed container or freezer bag. Defrost thoroughly in the fridge before serving.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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