100g fresh breadcrumbs made from sourdough bread
4 Tbsp skim milk
600g lean pork mince
100g parmesan or pecorino, finely grated
1 clove garlic, crushed
Small handful sage leaves, finely chopped
Freshly ground black pepper
1kg orange sweet potato, unpeeled, cut into 2-3cm wedges
6 large vine-ripened tomatoes, roughly chopped
2 red onions, sliced
2 Tbsp olive oil
Small basil leaves, to serve (optional)
2 bunches broccolini, trimmed, steamed, to serve
Put the breadcrumbs in a large bowl and pour over the milk. Stir until well combined. Add the pork mince, parmesan, egg, garlic an sage. Season well with freshly ground black pepper. Mix until well combined. Roll mixture into walnut-sized balls. Place on a plate, cover and put in the fridge until ready to cook.
Preheat oven to 180 degrees C (fan forced). Line a large roasting pan (or two smaller ones) with baking paper. Scatter the sweet potato, tomatoes and onions in the pan. Drizzle the oil over the vegetables and toss to coat.
Roast vegetables for 30 minutes. Remove from the oven and place the meatballs on top of the vegetables. Spray the meatballs with cooking spray. Roast for a further 20-30 minutes or until the meatballs and vegetables are cooked.
Scatter over the basil leaves and serve with the steamed broccolini.