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Pork and sage meatballs in a serving dish with broccoli and red cabbage

Pork and sage meatballs

With warmer weather and the festive season fast approaching, are you stumped for what to bring to your next barbeque? Pork and sage meatballs are a great alternative to a box of chocolates. Try whipping up this prebiotic-packed salad for your next social gathering!


Serves: Serves 2

Number of ingredients: 16 Ingredients

To cook: 40 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1542kg

  • Protein: 26.8g

  • Fat (total) : 11.8g

  • - Saturated Fat: 3.1g

  • Carbohydrate (total) : 32.8g

  • Fibre: 13.4g

  • Sodium: 196mg


175g lean minced (ground) pork

1/3 cup (25g) fresh multigrain breadcrumbs

1 small egg white

1 teaspoon finely grated lemon rind

½ teaspoon allspice

1 small brown onion (80g), grated coarsely

1 tablespoon chopped fresh sage leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

2 teaspoons rice bran oil

1 small leek (200g), halved, sliced thinly

1 medium pear (230g), sliced thinly

85g broccolini, trimmed

2 cups (160g) finely shredded red cabbage

½ teaspoon caraway seeds

1 tablespoon small sage leaves

1 tablespoon sultanas


  1. Combine pork, breadcrumbs, egg white, rind, allspice, onion, chopped sage and parsley in a medium bowl; mix well. Form mixture into six balls. Place on a tray; cover, refrigerate for 30 minutes to firm.
  2. Heat half the oil in a large non-stick frying pan over low heat; cook meatballs, tuning, for 8 minutes or until browned and cooked through. Transfer to a clean tray; cover with foil to keep warm.
  3. Heat remaining oil in a large saucepan over medium-high heat; cook leek, stirring, for 3 minutes. Add pear and broccolini; cook turning occasionally, for 3 minutes. Add cabbage, caraway, sage leaves and sultanas; cook, stirring, for 3 minutes or until just tender.
  4. Serve vegetables with meatballs.