- ¼ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp smoked paprika
- 1 red pepper, chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 garlic cloves, crushed
- 1 tsp oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 wholemeal pitta bread, torn into pieces
- 250g lean pork mince
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 parsnips, peeled and chopped
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 140g passata
- 1 tbsp flat-leaf parsley, chopped
Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.
Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.
For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.