Baked pecorino and white pepper meatballs
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 100g fresh white breadcrumbs
- 4 tbsp milk
- 600g pork mince
- 170g pecorinofinely grated
- 1 egg
- 1 tbsp white peppercornscrushed with a pestle and mortar
- 1 clove garliccrushed
- small handful of leaves sagefinely chopped
SWEET POTATO WEDGES
- 1kg sweet potatoescut into 2-3cm wedges
- 6 large vine tomatoesroughly chopped
- 2 red onionssliced
- olive oil
- a small bunch basilchopped
Nutrition: per serving
- kcal941
- fat40g
- saturates17.1g
- carbs87.7g
- sugars43.2g
- fibre14.8g
- protein50g
- salt2.1g
Method
step 1
Put the breadcrumbs in a bowl and pour over the milk, stirring until combined. Add the remaining ingredients and mix well. Take big pinches of the mixture and roll into walnut-sized meatballs. Chill for 30 minutes.
step 2
Heat the oven to 200C/fan 180C/gas 6. Scatter the sweet potatoes, tomatoes and onions in a roasting tin in a single layer, or spread over 2 baking trays.
step 3
Drizzle with 3 tbsp olive oil and toss. Lay the meatballs on top, spreading them out evenly. Bake for 25 minutes. Remove from the oven and turn the meatballs over, stirring the vegetables too.
step 4
Return to the oven for another 20-30 minutes until everything is cooked. Scatter the basil over just before serving.
