Jamie Oliver

Pork meatballs

Sweet onion & apple gravy, bread buns

Pork meatballs

Serves 4
Cooks In1H 15M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    591
    30%
  • Fat
    15.7g
    22%
  • Saturates
    4.4g
    22%
  • Protein
    49.1g
    109%
  • Carbs
    62.2g
    24%
  • Sugars
    15.6g
    17%
  • Salt
    1.5g
    25%
  • Fibre
    13g
    -

Of an adult's reference intake

Super Food Family Classics
Recipe From

Super Food Family Classics

By Jamie Oliver
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Ingredients

  • 1 bunch of fresh mint , (30g)
  • 1 x 400g tin of cannellini beans
  • 450g higher-welfare pork fillet
  • 2 heaped teaspoons wholegrain mustard
  • 50g porridge oats
  • olive oil
  • 2 red onions
  • 2 eating apples
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons plain wholemeal flour
  • 1 litre organic chicken stock
  • 4 wholemeal buns
  • 30g Cheddar cheese
  • 100g watercress and/or rocket
  • 1 bunch of fresh mint (1 oz)
  • 1 x 15-oz can of cannellini beans
  • 16-oz higher-welfare pork tenderloin
  • 2 heaping teaspoons whole-grain mustard
  • ½ cup rolled oats
  • olive oil
  • 2 red onions
  • 2 eating apples
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose whole-grain flour
  • 4 cups organic chicken stock
  • 4 whole-grain buns
  • 1 oz Cheddar cheese
  • 3½ oz watercress and/or arugula
Tap For Method
Super Food Family Classics
Recipe From

Super Food Family Classics

By Jamie Oliver

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Method

Preheat the oven to 200°C/400°F/gas 6. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.

To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour. Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes). Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.

Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.
Preheat the oven to 400°F. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later. Drain the beans, roughly chop the pork tenderloin, and add both to the processor with 1 heaping teaspoon of mustard, the oats, and a pinch of sea salt and black pepper. Blitz into a coarse grind (don’t go too fine—keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five, and, with wet hands, roll into twenty balls.

To start your gravy, put 1 tablespoon of oil into a large high-sided roasting pan on a medium-high heat and add four of the balls, breaking them up with a wooden spoon. Peel and quarter the onions, break apart into petals, and add to the pan, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaping teaspoon of mustard, followed by the flour. Stir for 2 minutes, then gradually stir in the stock, season, and bring to a boil (it might seem like a lot of liquid, but it will reduce right down as it bakes). Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the pan halfway through. Warm the buns alongside for the last 5 minutes.

Remove the pan from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or arugula, and serve it all together, dunking the buns in the gravy as you tuck in.

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Nutrition per serving
  • Calories
    591
    30%
  • Fat
    15.7g
    22%
  • Saturates
    4.4g
    22%
  • Protein
    49.1g
    109%
  • Carbs
    62.2g
    24%
  • Sugars
    15.6g
    17%
  • Salt
    1.5g
    25%
  • Fibre
    13g
    -

Of an adult's reference intake