These can be made the day before and warmed in the oven while the turkey rests — 10 minutes at 150ºC should do the trick.
Servings
12
Prep time
Cook time
Recipe
DF, GF
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 stalks celery, finely chopped
- 500g pork mince
- 1 tbsp dried mixed herbs (sage, rosemary & thyme)
- 2 tbsp chopped parsley, plus extra to serve
- 1 tbsp lemon zest
- ½ cup cooked quinoa or cooked brown rice
- ¾ cup pine nuts or crushed nuts
- 1 cup almond meal
- 2 eggs, lightly beaten
- Fine sea salt & freshly ground black pepper, to taste
Method
- Preheat the oven to 190ºC and grease a baking tray.
- Heat the olive oil in a medium saucepan over medium heat, then sauté the onion, garlic and celery for 3–4 mins, until the onion is translucent.
- Add the pork, mixed herbs, parsley and lemon zest, then cook until the pork is no longer pink. Add the quinoa and allow to cool.
- Once cool, add the remaining ingredients and mix well.
- Roll ¼ cup portions of the mixture into balls, sit them on the prepared baking tray, then bake for 30 mins or until golden brown and crispy.
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