Make your weekend memorable
Relax and enjoy some time in the kitchen cooking something special for friends or family
recipes AILSA BURT
Baked pork, apple & cheddar meatballs
Baked pork, apple & cheddar meatballs, p94
photographs KIM LIGHTBODY
Friday night treat
SERVES 4 PREP 30 mins
COOK 1 hr EASY ❄
75g dried breadcrumbs
2 tbsp milk
3 eating apples, grated
125g extra mature cheddar
500g pork mince
2 tsp dried mixed herbs
1 tsp garlic granules
1 tsp onion granules
1 egg, beaten crusty bread and salad, to serve
For the sauce
1 tbsp olive oil
25g unsalted butter
3 large garlic cloves, crushed
½-1 tsp chilli flakes (optional)
680g passata
small handful of basil, roughly chopped
1 tsp caster sugar
1
Tip the breadcrumbs, milk and apples into a bowl and set aside for 5 mins. Meanwhile, cut about 100g of the cheese into 20 small cubes. Coarsely grate the rest. Tip the mince, herbs, garlic and onion granules and the beaten egg into the breadcrumb mixture. Season well and mix together using your hands. Form into 20 balls, weighing 40-45g each, then flatten. Press a cube of cheese into the centre of each one and roll into a ball again to enclose the cheese. Will keep covered and chilled for up to 24 hrs, or frozen for up to three months. To freeze, arrange on a baking tray lined with baking parchment, freeze until solid, then tip into a freezer bag.