Baked vegetables and pork balls

A quick and easy oven bake: try using other vegetables such as, chopped parsnip, kolhrabi, swede and broccoli.

Baked vegetables and pork balls


Serves 4

500g or ½ small-medium cauliflower, sliced into large florets
300g pumpkin, peeled and thickly sliced
2 orange kūmara, peeled and thickly sliced
2 carrots, lightly peeled or scrubbed and thickly sliced
2 bay leaves or 4-5 sage leaves
4 Tbsp olive oil
salt and pepper

Pork balls
1 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 green chilli, deseeded and finely chopped
500g NZ pork mince
2 Tbsp finely chopped parsley leaves, plus extra for garnish
1 egg, lightly beaten
1 tsp ground coriander, optional
1 tsp ground fennel seeds, optional


Preheat oven to 200°C.
Place prepared vegetables and bay leaves in a large bowl and drizzle over olive oil.
Season with salt and pepper and toss well so all vegetables are evenly coated.
Place in a large shallow baking tray in a single layer. Place in the oven and bake for 20 minutes.
Make the pork balls while vegetable are cooking.
Heat olive oil in a small saucepan over low heat.
Add onion and cook for 5-7 minutes or until it begins to soften.
Add garlic and chilli and cook for a further 1 minute.
Remove from heat and set aside to cool.
Place pork mince in a bowl and add parsley, egg, spices and onion mixture.
Season, then mix well using clean hands. Roll pork mixture into golf ball sized balls. This will make about 16 pork balls.
Remove vegetables from the oven and add pork balls. Return to oven for 18-20 minutes or until pork balls are cooked through and vegetables are tender.
Optional: to colour up the pork balls, turn grill on to high and grill quickly.
Serve hot, sprinkled with chopped parsley and a bowl of wilted spinach.

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