Pork and apple meatballs in a Gorgonzola sauce
These pork meatballs are moist and delicious and use apple instead of breadcrumbs to hold them together making them a great gluten-free option. Try Michael Diacono’s recipe for these meatballs in Gorgonzola sauce.
Rachel Zammit Cutajar
Apple and pork meatballs in a Gorgonzola sauce
Ingredients
- 500g pork mince
- 1 apple, peeled and finely chopped
- 2 handfuls walnuts, roughly chopped
- 1 clove garlic
- Handful parsley, finely chopped
- Few leaves sage, finely chopped
- 1 egg
Polenta
Gorgonzola sauce
- ½ leek
- 3 sage leaves
- 50g Gorgonzola
- 1 tub fresh cream
Method
1.Season the pork mince with salt and pepper and add the finely chopped apple, walnuts, garlic, parsley, sage and egg and mix well.
2.Take a spoonful of the mixture and roll into a ball.
3.Coat with polenta and place on a baking tray with a little bit of olive oil.
4.Bake in the oven at 190C for 45 mins.
5.To make the sauce, gently fry the leek in olive oil until tender.
6.Add the sage and the Gorgonzola (you can add more or less cheese according to how strong you would like the sauce).
7.Season with salt and pepper and add the fresh cream.
8.When the meatballs are ready add them to the sauce in the pan and simmer for a couple of seconds.
9.Serve with rice and garnished with fresh parsley.
This recipe first appeared on Gourmet Today TV, aired on TVM on 5 November, 2016.
