PARMESAN MEATBALLS
WITH ROASTED SWEET
POTATO
PREP TIME: 20 MINS
COOK TIME: 55 MINS
SERVES 6 (AS A MAIN)100g fresh breadcrumbs made
from sourdough bread
4 Tbsp skim milk
600g lean pork mince
100g parmesan or pecorino,
finely grated
60g egg
1 clove garlic, crushed
Small handful sage leaves,
finely chopped
Freshly ground black pepper
1kg orange sweet potato, unpeeled,
cut into 2-3cm wedges
6 large vine-ripened tomatoes,
roughly chopped
2 red onions, sliced
2 Tbsp olive oil
Small basil leaves, to serve
(optional)
2 bunches broccolini, trimmed,
steamed, to serve1 Put the breadcrumbs in a
large bowl and pour over the
milk. Stir until well combined.
Add the pork mince,
parmesan, egg, garlic and
sage. Season well with freshly
ground black pepper. Mix until
well combined. Roll mixture
into walnut-sized balls. Place
on a plate, cover and put in the
fridge until ready to cook.
2 Preheat oven to 180°C (fan-
forced). Line a large roasting
pan (or two smaller ones) with
baking paper. Scatter the sweet
potato, tomatoes and onions inthe pan. Drizzle the oil over the
vegetables and toss to coat.
3 Roast vegetables for
30 minutes. Remove from the
oven and place the meatballs
on top of the vegetables.
Spray the meatballs withMeatball flair
cooking spray. Roast for a
further 20-30 minutes or until
the meatballs and vegetables
are cooked.
4 Scatter over the basil
leaves and serve with the
steamed broccolini. ■cover recipe
NUTRITION INFO
PER SERVE 2040kJ,
protein 39g, total
fat 17g (sat. fat 6g),
carbs 40g, fibre
11g, sodium
415mg • Carb
exchanges 2 ½- GI estimate low
How our
food works
for you
see page 90RE
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ADDITIONAL^ INFORMATION^ALISON^ROBERTS,^SHANNON^LAVERY(DIETITIAN)^