• Partnered with
  • Serves 4
  • 15 mins prep
  • 25 mins cook

Pork, pear and cider meatballs with chive-crushed potatoes

Pork, pear and cider meatballs with chive crushed potatoes

Pork, pear and cider meatballs with chive-crushed potatoes, fruit recipe, brought to you by Real Living

Ingredients

Pork, pear and cider meatballs with chive-crushed potatoes

  • 2 firm packham pears, peeled, grated
  • 500 g pork mince
  • 1/2 cup breadcrumbs
  • 1/2 bunch flatleaf parsley leaves, chopped
  • sea salt and cracked black pepper, to taste
  • 800 g baby potatoes
  • 20 g butter
  • 1 tbsp olive oil
  • 1 brown onion, sliced
  • 3 tsp cornflour
  • 3/4 cup chicken stock
  • 1 cup pear cider
  • 2 tbsp wholegrain mustard
  • 1 bunch chives, chopped

Steps

Pork, pear and cider meatballs with chive-crushed potatoes

  1. Bring a saucepan of salted water to boil. Line a baking tray with baking paper.
  2. Squeeze excess juice from grated pears.
  3. In a medium mixing bowl, combine pears with mince, breadcrumbs, half the parsley, salt and pepper (the best way to do this is with clean hands). Roll into 20 meatballs; place on prepared baking tray.
  4. Boil potatoes 20 minutes, or until tender; drain well and return to pot.
  5. Heat butter and olive oil in a frying pan over medium-high heat. Cook meatballs 10 minutes, until golden and almost cooked through. Remove from pan; place on baking tray lined with a clean sheet of baking paper.
  6. Add sliced onion to frying pan; cook 2 minutes, until tender and turning golden.
  7. In a small mixing bowl, stir cornflour into stock; add to frying pan with cider and mustard. Bring to a simmer; return meatballs to pan. Reduce heat to medium; simmer gently 10 minutes, until meatballs are cooked and sauce has thickened slightly.
  8. Lightly crush potatoes with fork; season with salt and pepper and stir through chives, Stir remaining parsley through meatballs and serve with chive-crushed potatoes.
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