Pork and Cream Cheese Meatballs

This Italian recipe is based on a loose interpretation of a recipe published in Cuisine magazine [www.cuisine.co.nz] issue 117 page 46.


500g pork mince.

125g cream cheese.

75g grated parmesan cheese.

75g pine nuts, chopped.

1 tblsp fresh sage, finely chopped.

Salt and freshly ground black pepper to taste.

Olive oil.


Place all the ingredients except the oil in a bowl and mix well until fully combined. Using wet hands, form into small balls about 25-30mm across and place on a tray. Refrigerate for at least an hour.

Preheat the oven to 180°C. Oil a baking tray and arrange the meatballs on it. Drizzle a little more oil over each ball. Place in the oven and bake for 30 minutes, turning once. Serve immediately on a bed of spinach and polenta, with an Apple and Grain salad on the side.

Yields: About 30 balls.

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