Recipe Instructions:
Ingredients
500g pork mince
3 tsp finely grated orange rind
25g (1/4 cup) dried breadcrumbs
1 egg
2 tsp fresh thyme leaves
35g (1/3 cup) flaked almonds, plus extra, toasted, to serve
1 garlic clove, crushed
1 tbsp olive oil
200ml fresh orange juice (about 2 large oranges)
60ml (1/4 cup) pure maple syrup
2 tbsp balsamic vinegar
3 fresh thyme sprigs
350g pkt kaleslaw mix
2 cups baby spinach
Methods
Step 1
Place the mince, orange rind, breadcrumbs, egg, thyme leaves, half the almonds and half the garlic in a large bowl. Season. Mix until well combined. Roll 1 tablespoonful of the mixture into a ball. Repeat with the remaining mixture.
Step 2
Heat half the oil in a large frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 6-8 minutes or until cooked through. Transfer to a plate.
Step 3
Add the remaining garlic to the pan. Cook, stirring, for 30 seconds or until aromatic. Add the orange juice, maple syrup, 1 1/2 tbsp vinegar and thyme sprigs. Simmer for 1 minute. Season. Return the meatballs and the remaining almonds to the pan. Toss to coat in the sauce.
Step 4
Drizzle the kaleslaw mix and spinach with the remaining olive oil and vinegar. Season. Toss to combine. Divide among serving plates. Serve with the meatballs. Sprinkle with toasted almonds to serve.
