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Pork & thyme meatballs

A refreshing and warming autumn dish that’s as hearty as it is zesty The use of thyme and lemon lifts this gluten- and dairy-free meal so it’s not heavy, Baked meatballs mean you spend less time cooking and end up with a better result.

Serves 2


  • 200g pork minc
  • ¼ bunch thyme
  • ½ lemon, zest
  • 6 tbsp tomato paste
  • Salt and pepper
  • Baby rocket leaves, to serve
  • 1 radish, finely sliced, to serve (optional)


  • Preheat oven to 160°C. Line a baking tray with baking paper.
  • In a bowl, combine the pork mince, thyme, lemon zest and half the tomato paste, Season to taste,
  • Roll into bite-size balls and place on the baking tray, topped with the remaining tomato paste, Place in the oven and bake for 25 minutes.
  • Serve on a plate garnished with Daby rocket leaves and radish.

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