METHOD
- In a frypan over a medium heat, cook the onion in olive oil with a pinch of salt. Once the onion is soft, add in the garlic and cook until soft. Add in the JAZZ™ apple and sage, remove from the heat and mix through the onion and garlic. Allow to cool to room temperature.
- In a mixing bowl combine the pork mince, onion mixture, breadcrumbs, pecorino, pinch of salt and pepper. Mix together until combined. Form into meat balls.
- In a large frypan over a medium heat cook the meatballs until golden all over.
- Serve the meatballs in a bowl dressed with sage burnt butter and extra pecorino.
