Pork meatballs get a modern makeover in this creamy recipe.
The ingredient of Pork and sage meatballs with white sauce
- Olive oil cooking spray
- 1 small brown onion, finely chopped
- 1/4 teaspoon Chinese five-spice powder
- 1 small Granny Smith apple, peeled, cored, grated
- 350g lean pork mince
- 1/2 cup cooked brown rice, cooled
- 1 tablespoon sage leaves, shredded
- 1 egg, lightly beaten
- 1 1/2 tablespoons reduced-fat dairy spread
- 2 tablespoons plain flour
- 1 1/4 cups skim milk
- 2 dried bay leaves
- 500g steamed mixed vegetables (broccoli, baby carrots and snow peas), to serve
The instruction how to make Pork and sage meatballs with white sauce
- Spray a large, non-stick frying pan with oil and heat over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add five-spice and apple. Cook, stirring, for 1 to 2 minutes or until soft. Transfer to a bowl and set aside to cool.
- Add pork, rice, sage, egg and salt and pepper to apple mixture. Mix until well combined. Roll heaped tablespoons of mixture into balls. Place on a plate. Cover and refrigerate for 30 minutes, if time permits.
- Spray frying pan with oil. Heat over medium heat until hot. Add meatballs. Cook, shaking pan, for 10 to 12 minutes or until meatballs golden and cooked through.
- Meanwhile, melt spread in a small saucepan over medium heat. Add flour and cook, stirring, for 30 seconds. Remove pan from heat. Add milk, whisking constantly. Return to heat and add bay leaves. Cook, stirring, for 3 to 4 minutes or until sauce comes to the boil. Remove bay leaves. Divide sauce between plates. Top with meatballs and season with pepper. Serve with steamed vegetables.
Nutritions of Pork and sage meatballs with white saucefatContent: 317.631 calories
saturatedFatContent: 11.9 grams fat
carbohydrateContent: 3.5 grams saturated fat
sugarContent: 22.8 grams carbohydrates
cholesterolContent: 27.2 grams protein
sodiumContent: 84 milligrams cholesterol