Baked Pork and Oregano Meatballs
Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent source of red meat and add more variety to your weekly meals. Ask our butchers to trim off the external fat, or alternatively trim your meat at home, for a healthier meat choice.
Recipe by Georgia Houston from GH Nutrition
Ingredients
1/3 cup fine burghul
3/4 cup boiling water
1kg lean pork mince
2 free-range eggs
1 + 1/2 cups oregano leaves, roughly chopped
2 tsp ground cumin
1/3 cup balsamic vinegar
Sea salt and ground black pepper, to season
2 tbsp extra-virgin olive oil
4 cloves garlic, crushed
3 cups passata
2 cups mozzarella, grated
1/4 cup parmesan, grated
Oregano leaves, to serve
Equipment
Medium Saucepan
Large frypan
Recipe
Preheat oven to 200C. Place the burghul and water in a large bowl and mix to combine.
Cover with glad wrap and let sit for 15 minutes, until it soaks up all the water and expands.
Add the mince, eggs, oregano, cumin and vinegar to the bowl and mix well to combine.
Season with sea salt and cracked black pepper. Using wet hands, roll mixture into 2 tbsp balls and lay out on a plate.
Heat 1 tbsp of the oil in a large frypan over medium-high heat. Cook the meatballs, in batches, for 5-7 minutes, or until cooked through and browned. Once cooked, place in a large ovenproof dish and set aside. Repeat with remaining meatballs.
Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook for 1 minute. Add the passata and season with sea salt and cracked black pepper. Bring to the boil and cook for 5 minutes, or until slightly reduced.
Pour the sauce over the meatballs. Top with mozzarella and parmesan. Bake for 10 minutes. Top with oregano leaves and serve.
