• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  10-15 mins

INGREDIENTS

• 500 g pork mince
• 1 onion, diced
• 2 garlic cloves, diced
• 1 JAZZ™ apple, grated
• 6 sage leaves, sliced thinly
• ¼ cup breadcrumbs
• ½ cup pecorino, grated
• sea salt
• black pepper
• extra virgin olive oil
• Garnish
• sage burnt butter
• sage
• butter
• lemon

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.