Pork Meatballs with Sweet Potato Ribbons
25 min·Australian
Pork Meatballs with Sweet Potato Ribbons
Ingredients
Meatballs
- 550g lean pork mince
- 2 tbsp barbecue sauce
- 1/4 cup breadcrumbs
- 1/3 cup finely grated low-fat mozzarella
- 1 cup baby spinach leaves
- 2 tsp Dijon mustard
Sweet Potato
- 300g sweet potato, peeled
Instructions
4 steps
- 1
Preheat oven to 210°C. Place spinach in a heatproof bowl and cover with boiling water. Set aside for 2 minutes, then rinse under cold water. Drain and squeeze out as much excess water as possible. Chop spinach.
2 min - 2
Place spinach in a bowl with the mince, breadcrumbs, barbecue sauce, mustard, salt and pepper, and cheese. Mix until combined. Roll spoonfuls of mixture into walnut-size balls. Place on a baking tray lined with baking paper. Bake meatballs for 15 minutes or until cooked through.
15 min - 3
Meanwhile, cut the sweet potato into ribbons using a vegetable peeler. Scatter over a baking tray lined with baking paper and spray with olive oil spray. Cook for 10 minutes or until golden.
10 min - 4
Serve meatballs on baked sweet potato ribbons.
Progress
0 / 4 steps