Mediterranean Pork Meatballs
with Creamy Pesto Dressing & Garden Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 sachet
Herb & Mushroom Seasoning
1
Tomato
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Cucumber
1
White Turnip
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Mixed Salad Leaves
250 g
Pork Mince
Nutrition Values
Cooking Steps
• Finely chop garlic. • Thinly slice cucumber, white turnip (see ingredients) and tomato.
• In a medium bowl, combine pork mince, herb & mushroom seasoning, fine breadcrumbs (see ingredients), the egg, garlic and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.
• Set your air fryer to 200°C. • Place meatballs into the air fryer basket and cook until cooked through, 8-10 minutes (cook in batches if your basket is getting crowded). Transfer to a bowl, then dollop over onion chutney and toss to coat. TIP: No air fryer? Heat a large frying pan over high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if necessary). Remove from heat, then add onion chutney and a splash of water. Toss meatballs to coat. Set aside.
• In a large bowl, combine mixed salad leaves, cucumber, turnip, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide garden salad between plates. • Top with herby pork meatballs, then spoon over any remaining glaze. • Drizzle with creamy pesto dressing to serve. Enjoy!
