Serves 6
45 min
Pork & Pepper Meatballs on Parsnip Mash
Recipe GLPRe4ee5f7838825a
Tender spiced pork meatballs studded with roasted red pepper and herbs, baked until golden and served atop creamy parsnip mash with a quick tomato sauce. A warm, aromatic main course with Middle Eastern spice notes.
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Ingredients
¼ teaspoon ground cinnamon
1 teaspoon smoked paprika, divided
1 red bell pepper, finely chopped
2 garlic cloves, crushed, divided
1 teaspoon dried oregano
1 wholemeal pitta bread, torn into pieces
250 grams lean ground pork
1 large egg, beaten
2 teaspoons olive oil, divided
3 parsnips, peeled and chopped
140 grams tomato passata
1 tablespoon fresh flat-leaf parsley, chopped
Salt and black pepper to taste
Directions
Preheat the oven to 190°C (170°C fan/Gas Mark 5). In a food processor, combine the cinnamon, half of the smoked paprika, the chopped red bell pepper, 1 crushed garlic clove, oregano, and torn pitta bread. Process until finely chopped. Transfer to a large bowl, add the ground pork and beaten egg, and mix well. Season generously with salt and pepper. Using your hands, shape the mixture into 8 equal meatballs.
Lightly coat a large baking sheet with 1 teaspoon of olive oil. Arrange the meatballs evenly spaced on the sheet. Bake for 20 minutes until cooked through (internal temperature of 160°F) and lightly golden.
While the meatballs bake, bring a pot of water to a boil and add the chopped parsnips. Boil for 15 minutes until very tender, then drain thoroughly. Mash the parsnips with salt and pepper to taste, keeping warm until ready to serve.
For the sauce, combine the remaining crushed garlic clove and remaining half of the smoked paprika in a small saucepan over medium heat with the tomato passata. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Season to taste.
To serve, divide the parsnip mash among six plates. Add the baked meatballs to the sauce pan and gently stir to coat. Spoon the meatballs and sauce over the mash. Scatter the fresh parsley on top and drizzle with the remaining 1 teaspoon of olive oil. Serve immediately.
