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Pork & Pepper Meatballs on Parsnip Mash

Preparation: 10 mins

Cooking: 20 mins

Serves 4, costs under £5.00


  • 1 Teaspoon Cinnamon (2g)
  • 2 Teaspoons Paprika (6g)
  • 2 Red Peppers (320g)
  • 4 Garlic Cloves (12g)
  • 2 Teaspoons Oregano (2g)
  • 2 Pitta Breads (190g)
  • Pork Mince (500g)
  • 2 Eggs (0)
  • 4 Teaspoons Vegetable Oil (12g)
  • 6 Parsnips (540g)
  • ¾ Can Chopped Tomatoes (280g)
  • 2 Tablespoons Parsley (6g) (optional)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


1. Preheat the oven to 180°C / 160°C fan oven / 325°F / gas mark 4. 

2. Deseed and chop the peppers, peel the garlic and tear the pitta bread into pieces

3. In a food processor blitz the pepper, 2 cloves of garlic, pitta bread, cinnamon, oregano and half the paprika until finely chopped.

4. Crack the eggs into a large bowl and beat well with a fork, then add the mince and mixture from food processor and mix together. Add black pepper if desired.

5. Rub the oil on a baking tray then shape the mixture into 16 meatballs and place evenly spaced on the tray.

6. Bake in oven for approximately 20 minutes until golden and cooked through.

7. Meanwhile peel the parsnips and dice into 2cm pieces. In a pan cover with boiling water and cook over a high heat for 10-15 minutes until soft.

8. Crush 2 garlic cloves or finely chop and put in a small pan along with remaining paprika and chopped tomatoes or passata, cook over a medium heat for approximately 5 minutes.

9. Drain the parsnips and mash togather with a fork or masher. Place the mash in the middle of a plate with meatballs on top. Pour some sauce over the top and top with chopped parsley if desired.

Nutritional Information