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For any working mom, quick meals can be an issue as they often do not offer sufficient nutrients. Here’s a dish that can solve the problem. And it’s flexible so you can add more tastes and flavours but the best of all – you can add more veggies, thereby upping the nutrient content of a hearty family meal.

Pork Balls, Mushrooms & Tomato Roast


  • 600 g fresh pork mince
  • 325 ml fresh white breadcrumbs
  • 125 ml finely grated Parmesan cheese
  • 65 ml mayonnaise
  • 45 ml finely chopped parsley
  • 15 ml thyme needles (or 5 ml dried thyme)
  • 30 ml grated lemon rind
  • 30 ml lemon juice
  • salt and freshly milled black pepper to taste
  • a little cake flour
  • 30 ml olive oil
  • 45 ml butter
  • 250 g white button mushrooms, thickly sliced
  • 250 g Rosa tomatoes, kept whole but a cross cut into each stalk end
  • 2 cloves garlic sliced thinly
  • 180 ml prepared beef stock

Chef's hint: You can add 250 g sliced baby marrows to the veggie mix and then fry as indicated in the method. Then, put the whole lot in a big oven roasting pan and mix the stock with 125 ml tomato puree, season it well and pour over the balls and veggies. Bake as indicated until the balls are cooked through. You will have a big, hearty rustic dish brim-full of colour and even more nutrients.


Put the pork in a bowl and add the breadcrumbs, Parmesan, mayonnaise, parsley, thyme and lemon rind and juice. Season the mixture generously with salt and pepper and then mix lightly but thoroughly with a fork.

Using your hands, roll 12 balls out of the mixture and then sprinkle them very lightly all over with the flour.

Warm the oil and butter in a large oven-safe frying pan. Add the balls and fry them for 3 – 4 minutes turning them constantly until they are nicely browned.

Remove the balls from the pan and add the mushrooms, tomatoes and garlic slices and fry them over high heat for a minute or two until the tomatoes start to burst and the mushroom release their juices.

Add the beef stock, return the balls to the pan and then place the pan in the oven that is preheated to 200º C for 6 – 8 minutes or until the meatballs are cooked through.

Serve with soft-cooked polenta or any pasta of your choice and a simple green herby salad.

Serves 6