Family Favourite Pork Polpette Topped Naanizza
For Adults: Add Homemade Garlic-Chilli Oil and Apple & Rocket Salad
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- Milk
- May contain traces of allergens
This recipe is perfect for families, with extra ingredients to elevate it for parents. Indulgent and cheesy, these naanizzas are topped with pork meatballs with a tomato base. Parents can add homemade garlic-chilli oil and an apple salad whilst the kids tuck in.
Ingredients
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Dried Oregano
240 grams
British Pork Mince
60 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Apple
60 grams
Tomato Puree
1 sachet(s)
Chilli Flakes
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Water for the Breadcrumbs
1.5 tsp
Sugar for the Sauce
2 tbsp
Water for the Sauce
1.5 tbsp
Oil for Cooking
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, dried oregano, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and a third of the garlic. Season with pepper and mix together with your hands.
Roll into small, evenly-sized balls, 7 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar cheese.
Quarter, core and slice the apple (no need to peel).
In a small bowl, combine the tomato puree, sugar and water for the sauce (see pantry for both amounts). Mix into a thick paste. Season with salt and pepper.
Heat the oil (see pantry for amount) in a small saucepan on low heat.
Once hot, add the chilli flakes and remaining garlic, then immediately remove from the heat.
Season with salt and carefully stir until fragrant - this is your garlic-chilli oil!
Once the meatballs are cooked, pop the naans onto the (now empty) baking tray.
Divide the tomato sauce between the naans and spread it with the back of a spoon, leaving a 1cm border around the edge.
Top with the cooked meatballs and sprinkle over the cheese.
Bake your naanizzas on the top shelf until the cheese is golden and bubbling, 7-8 mins.
When everything's ready share the naanizzas between serving plates. Drizzle over the honey (see pantry for amount).
Make kid friendly: If your kids aren't keen on the balsamic glaze or rocket, serve a portion of the apple for them.
Elevate me: Mix the rocket and remaining apple in a bowl for everyone else.
Drizzle over the balsamic glaze and toss to coat.
Share the salad alongside the naanizzas.
Drizzle the garlic-chilli oil over the adult portions or for those who want it (add less if you'd prefer things milder).
