Name: Pork & pepper meatballs on parsnip mash
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: ¼ tsp cinnamon -; 1 tsp smoked paprika -; 1 red pepper chopped -; 2 garlic cloves crushed -; 1 tsp oregano -; 1 wholemeal pitta bread torn into pieces -; 250g lean pork mince -; 1 egg beaten -; 2 tsp olive oil -; 3 parsnips peeled and chopped -; 140g passata -; 1 tbsp flat-leaf parsley chopped -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Pork & pepper meatballs on parsnip mash

1. ¼ tsp cinnamon -

2. 1 tsp smoked paprika -

3. 1 red pepper chopped -

4. 2 garlic cloves crushed -

5. 1 tsp oregano -

6. 1 wholemeal pitta bread torn into pieces -

7. 250g lean pork mince -

8. 1 egg beaten -

9. 2 tsp olive oil -

10. 3 parsnips peeled and chopped -

11. 140g passata -

12. 1 tbsp flat-leaf parsley chopped -

How to cook deliciously - Pork & pepper meatballs on parsnip mash

1. Stage

Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.

2. Stage

Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.

3. Stage

For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.