The Butler's Table

Meatballs With Cheese And White Pepper Baked On Sweet Potatoes

Pork meatballs with Pecorino, crushed white peppercorns, sage, tomatoes, red onion, and roasted sweet potatoes.

General General Gluten-free GF with swap Pork Pork Eggs Eggs Oven Oven Potato Potato Cheese Cheese Tomato Tomato Main Main Tray Tray

Ingredients

Method

  1. Make the panade

    Put the breadcrumbs in a bowl, pour over the milk, and mix until the crumbs are evenly moistened.

  2. Mix the meatballs

    Add the minced pork, finely grated Pecorino Romano, egg, crushed white peppercorns, crushed garlic, and finely chopped sage. Knead with your hands until combined.

  3. Shape and chill

    Shape the mixture into walnut-sized meatballs, then chill in the fridge for 30 minutes.

  4. Prepare the vegetable tray

    Preheat the oven to 200 degrees C. Spread the sweet potatoes, tomatoes, and red onions in a single layer in a large roasting tin or deep tray. Drizzle with olive oil, season with salt, and mix well.

  5. Bake the tray

    Arrange the meatballs evenly over the vegetables. Bake for 25 minutes.

  6. Turn and finish

    Turn the meatballs over and stir the vegetables so they roast evenly. Return to the oven for another 20 minutes, or until the meatballs are cooked through and the sweet potatoes are tender.

  7. Serve

    Scatter over torn basil leaves and serve immediately.

Notes

The source specifically says not to replace crushed whole white peppercorns with pre-ground white pepper, because the flavour is much less pronounced.