It may sound a little bizarre, pork and apple with pasta, but this blend of organic pork and fresh mint with a sweet apple and mustard sauce is satisfying and seriously tasty with tagliatelle or creamy mash. Give it a go!
400g Organic Pork Mince
100g Gluten-Free Breadcrumbs
10g Fresh Mint
2 Teaspoons Wholegrain Mustard
2 Leeks, Diced
2 Eating Apples, Cored and Diced
750ml Chicken Stock
1 Tablespoon Cornflour
1 Tablespoon Worcestershire Sauce
Place the pork mince, breadcrumbs, and 1 teaspoon of wholegrain mustard in a large mixing bowl. Finely chop the mint and add to the bowl along with the egg. Season with salt and pepper then get stuck in and mix by hand.
Split into 20 equal sized meatballs and place into an oiled ovenproof dish. Cook for 25 minutes at 200ᵒC, until brown.
Remove meatballs and keep warm.
Using the same pan, add a tablespoon of olive oil and gently fry the leeks and apples for 10 minutes on a medium-high heat.
Whilst the leeks and apple fry, place the tagliatelle into a pan of boiling water. Add a pinch of salt and stir occasionally. Cook for 9-10 minutes.
Deglaze the pan of apples and leeks by slowly adding the chicken stock, Worcestershire sauce and last teaspoon of mustard. Stir and simmer until leeks are soft. Season to taste.
Create a paste with the cornflour and water. Add to pan whilst stirring to thicken sauce. Pour in cream and stir.
Finally, add meatballs to sauce and stir thoroughly to cover every meatball.
Strain tagliatelle and serve.