maltatoday | SUNDAY • 4 SEPTEMBER 2022
8
FOOD
Apple and pork
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
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 500g pork mince
• 1 apple, peeled and fine-
ly 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
INGREDIENTS
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
