Baked vegetables and pork balls

Baked vegetables and pork balls

Ingredients (Serves 4)

  • ½ small-medium cauliflower, sliced into large florets
  • ½ small broccoli, sliced into large florets
  • 2 large potatoes, thickly sliced
  • 2 carrots, thickly sliced
  • 2 tablespoons of oil
  • Salt and pepper to season
  • Pork balls
  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g pork mince (you can substitute with chicken or beef mince if preferred)
  • 1 egg lightly beaten
  • 2 tablespoons chopped parsley (optional).                                                    


Preheat oven to 200°C.
Place prepared vegetables in a shallow baking tray in a single layer. Drizzle with oil and season with salt and pepper.
Place in the oven and bake for 20 minutes.
Make the pork balls while vegetable are cooking.
Heat oil in a small saucepan over low heat.
Add onion until it begins to soften and then add garlic cooking for a further 1 minute. Remove from heat and set aside to cool.
Place pork mince in a bowl and add parsley, egg, garlic and onion mixture.
Mix well using clean hands and then 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.                                                                                                               

Recipe adapted from

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