Sage & Onion Pork Meatballs with Creamy Garlic Spinach
Juicy pork meatballs packed with savoury stuffing, sweet onion and fragrant sage, served with creamy garlic spinach and finished with Parmesan. A comforting weeknight dinner that's easy to make and full of flavour.
45 mins
Easy
4
What you’ll need
INGREDIENTS
Pork Meatballs
- 500g SunPork Pork Mince
- 100g stuffing mix
- 270ml boiling water
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 8–10 fresh sage leaves, finely chopped
- Salt and pepper, to taste
- Olive oil
- 300g baby spinach
- 2 Tbsp. butter
- 3 garlic cloves, minced
- ¼ cup milk
- 2 Tbsp. cream cheese
- ¼ cup grated Parmesan
- Squeeze of lemon juice
- Roast potatoes, to serve
- Gravy, to serve
How to make it
- Place the stuffing mix in a large bowl and pour over the boiling water. Stir to combine and leave to stand for 15 mins, or until cool enough to handle.
- Add the pork mince, onion, garlic and chopped sage. Season with salt and pepper and mix until just combined. Be careful not to overwork the mixture.
- Lightly oil your hands and roll the mixture into 25 pork meatballs. Place onto a lined baking tray.
- Preheat fan forced oven to 200°C. Roast the meatballs for 20-25 mins, turning once halfway through, until golden and cooked through.
- Heat a frying pan over medium heat. Add the spinach in handfuls and cook for 2-3 mins until wilted. Remove from the pan and set aside.
- Melt the butter in the same pan. Add the garlic and cook until fragrant.
- Pour in the milk and stir through the cream cheese. Simmer for 2–3 mins until slightly thickened.
- Return the spinach to the pan and stir until coated in the creamy sauce. Add the Parmesan and season with salt and pepper. Finish with a squeeze of lemon juice.
- Serve. Spoon the creamy garlic spinach onto plates and top with the sage and onion pork meatballs. Serve with roast potatoes and gravy.
