|
Baked Pecorino & White Pepper Meatballs |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 30 mins |
Cooking 1h |
Easy |
|
| |
+ 30 mins chilling |
|
My rating |
 |
Ingredients |
100g fresh white breadcrumbs
4 tbsp milk
600g pork mince
170g pecorino, finely grated
1 egg
1/2 tsp white pepper
small handful of sage leaves, finely chopped
1kg sweet potatoes
6 large vine tomatoes, roughly chopped
2 red onions, sliced
olive oil
a small bunch of basil, chopped
|
|
|
-
Put the breadcrumbs in a bowl
and pour over the milk, stirring until combined.
-
Add the remaining ingredients
and mix well.
-
Take big pinches of the
mixture and roll into walnut-sized meatballs. Chill for 30
minutes.
-
Heat the oven to 200C/fan
180C/gas 6. If you prefer you can microwave the sweet
potatoes first, before cutting them into 2-3 cm wedges.
-
Scatter the sweet potatoes,
tomatoes and onions in a roasting tin in a single layer,
or spread over 2 baking trays.
-
Drizzle with 3 tbsp olive oil
and toss. Lay the meatballs on top, spreading them out
evenly.
-
Bake for 25 minutes. Remove
from the oven and turn the meatballs over, stirring the
vegetables too.
-
Return to the oven for another
20-30 minutes until everything is cooked. If you've
microwaved the potatoes, baking time will be shorter.
-
Scatter the basil over just
before serving.
|
|
DAILY
DINNERS 
