Peppered Pork and Garlic Meatballs with Crushed Root Vegetables
1 packet Mallon’s Low Fat Traditional Pork Sausages
Low cal olive oil spray
1/2 red onion, peeled, cut in half and finely sliced
250g mushrooms, sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 clove of garlic, crushed
1/2 teaspoon of chilli powder
1/2 teaspoon cayenne pepper
200mls beef stock (made from 1 wheat free stock cube)
100g low fat cream cheese
A small handful of fresh parsley, finely chopped
Salt and pepper
For the crush root vegetables:
2 large parsnips, peeled
3 carrots, peeled
1 small swede, peeled
Remove the skin from the sausages and tip into a bowl, mix together and then roll the meat into 16 equal size balls.
Heat a very large non stick frying pan and spray with oil, fry the onion and mushrooms until soft and then add the pepper slices and cook for a minute. Add the meatballs and cook quickly until brown, now stir in garlic, chilli powder, cayenne, stock, cream cheese, chopped parsley, salt and pepper making sure it’s well combined. Reduce the temperature to the lowest setting, place a lid on top and simmer for about 20 minutes until the sauce has thickened and the meatballs are thoroughly cooked.
Method for the crush root vegetables
Chop the parsnips, carrots and swede into similar size pieces, place into a large pan of salted water, bring to the boil and cook for 20 – 25 minutes until tender. Drain and crush with a fork. Season with salt and pepper.
Spoon vegetable crush into a serving bowl and top with meatballs and creamy pepper sauce. Serve with green vegetables for extra goodness.