Baked pecorino and white pepper meatballs with sweet potato wedges

Baked pecorino and white pepper meatballs with sweet potato wedges

  • serves 4
  • Easy

Try our baked pecorino and white pepper pork meatballs. This recipe comes served with chunky sweet potatoes, a quick and flavoursome midweek meal. White pepper gives a lovely fiery heat to these juicy meatballs. Use whole white peppercorns rather than the ready-ground white pepper, as the flavour is far superior



  • fresh white breadcrumbs 100g
  • milk 4 tbsp
  • pork mince 600g
  • pecorino 170g, finely grated
  • egg 1
  • white peppercorns 1 tbsp, crushed with a pestle and mortar
  • garlic 1 clove, crushed
  • sage small handful of leaves, finely chopped

Sweet potato wedges

  • sweet potatoes 1kg, cut into 2-3cm wedges
  • vine tomatoes 6 large, roughly chopped
  • red onions 2, sliced
  • olive oil
  • basil a small bunch, chopped


  • Step 1

    Put the breadcrumbs in a bowl and pour over the milk, stirring until combined.

  • Step 2

    Add the remaining ingredients and mix well.

  • Step 3

    Take big pinches of the mixture and roll into walnut-sized meatballs. Chill for 30 minutes.

  • Step 4

    Heat the oven to 200C/fan 180C/gas 6.

  • Step 5

    Scatter the sweet potatoes, tomatoes and onions in a roasting tin in a single layer, or spread over 2 baking trays.

  • Step 6

    Drizzle with 3 tbsp olive oil and toss. Lay the meatballs on top, spreading them out evenly.

  • Step 7

    Bake for 25 minutes. Remove from the oven and turn the meatballs over, stirring the vegetables too.

  • Step 8

    Return to the oven for another 20-30 minutes until everything is cooked.

  • Step 9

    Scatter the basil over just before serving.

Nutritional Information

  • Kcals 941
  • Fat 40g
  • Saturates 17.1g
  • Carbs 87.7g
  • Sugars 43.2g
  • Fibre 14.8g
  • Protein 50g
  • Salt 2.1g