JAZZ™ Apple, Pork & Sage Meatballs

  • Servings


  • Prepration Time

    10 mins

  • Cook Time

    10-15 mins


  • 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


  • 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.

Recipe by Michael Weldon, featured on Farm to Fork.


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