PORK MEATBALL SALADS
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These pork meatball salads are fresh and interesting. The peach and radish salsa adds a flavoursome twist!

Sesame coated pork meatball salads with roasted kumara, peach and radish salsa and parmesan.

The pork meatballs are coated in sesame seeds, adding extra texture and flavour. 

Roasted kumara bulks out the salad and helps to fill you up, while grated parmesan and the peach and radish salsa add punchy flavours. Yum!

Canned peaches make this a handy meal for all seasons, but if fresh are available feel free to use these instead.

Finish off the salad with a drizzle of creamy honey mustard dressing.

 

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Sesame coated pork meatball salads with roasted kumara, peach and radish salsa and parmesan.

PORK MEATBALL SALADS

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

These pork meatball salads feature sesame coated meatballs, roasted kumara to fill you up, and a flavoursome peach and radish salsa, all drizzled with creamy honey mustard dressing.

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Ingredients

KUMARA AND MEATBALLS

  • 600 g red kumara (1lb 5oz)
  • 2 tsp olive oil
  • 500 g pork mince (1lb 2oz)
  • 1/3 cup finely grated parmesan (30g)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 6 Tbsp sesame seeds

SALAD

  • 4 small radishes
  • 410 g can sliced peaches in juice (14.5oz)
  • 2 spring onions
  • 100 g Mediterranean or baby rocket (3.5oz)
  • 2 handfuls fresh basil (optional)
  • 1/3 cup finely grated parmesan (30g)

DRESSING

  • 3 Tbsp unsweetened Greek yoghurt
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey or maple syrup
  • 1 Tbsp juice from canned peaches (optional)
  • 1 Tbsp olive oil
  • 1/2 Tbsp wholegrain mustard

Instructions

  1. PREPARE KUMARA AND MEATBALLS

    Preheat oven to 190ºC (375ºF) fan bake and line two oven trays with baking paper. Peel kumara and cut into 2cm / 0.8in pieces. Place on one of the prepared trays, drizzle with the oil and season with salt and pepper. Toss to coat, then arrange in a single layer.

  2. In a large bowl, combine pork mince, parmesan, oregano, garlic powder, onion powder, paprika, salt and pepper. Mix until well combined.

  3. At this point, place kumara in oven to cook for 15 minutes. Meanwhile, shape tablespoons of the pork mixture into approximately 24 meatballs. Dip in the sesame seeds to coat and arrange on the second tray. When kumara has cooked for 15 minutes, add meatballs to oven (above kumara) and bake for 15-20 minutes, until meatballs are cooked through and kumara is golden and crisp around the edges. 

  4. PREPARE SALAD

    While meatballs and kumara cook, finely dice radishes, drain peaches (reserving some of the juice for the dressing) and chop into small pieces, and finely slice spring onions. Place in a medium bowl and stir to combine. Divide rocket between individual serving plates.

  5. MAKE DRESSING

    Whisk all dressing ingredients together in a small bowl and season to taste with salt and pepper.

  6. SERVE

    Arrange kumara and meatballs on top of rocket. Spoon peach salsa over the top. Roughly tear basil and scatter over salads. Drizzle with dressing and sprinkle with parmesan.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: This meal is naturally gluten-free.
INGREDIENT SWAPS / NOTES: Pork mince can be swapped for chicken or turkey mince. You could use 2-3 fresh peaches instead of canned, if available.
STORING AND REHEATING: Store kumara and meatballs together and reheat in the microwave. Assemble salad and add dressing just before serving.

 

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4 Comments

  1. Richard Sturzaker says:

    Hi Josie,
    My twin sister made this meal for us last night and I must say it was yum yum yum and thanks to you and her I am already hooked and look forward to cooking more of your lovely meals . Kind Regards
    Richard

  2. Angela Zillwood says:

    We enjoyed this recipe. The dressing was really delicious.

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