maltatoday WEDNESDAY 25 OCTOBER 2017
14
Food
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.
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
Michael
Diacono
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.
