RECIPE OF THE MONTH: Sticky Maple Pork Meatballs

20m prep – 10m cook – 4 servings

These easy pork mince meatballs are loaded with the flavours of traditional stuffing. Covered in a sticky maple sauce, they’re quick and low-cal, so great for dinner all year ’round.


  • 500g pork mince
  • 3 tsp finely grated orange rind
  • 25g (1/4 cup) dried breadcrumbs
  • 1 egg
  • 2 tsp fresh thyme leaves
  • 35g (1/3 cup) flaked almonds, plus extra, toasted, to serve
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • 200ml fresh orange juice (about 2 large oranges)
  • 60ml (1/4 cup) pure maple syrup
  • 2 tbsp balsamic vinegar
  • 3 fresh thyme sprigs
  • 350g pkt kaleslaw mix
  • 2 cups baby spinach


Place the minceorange rindbreadcrumbseggthyme leaves, half the almonds and half the garlic in a large bowl. Season. Mix until well combined. Roll 1 tablespoonful of the mixture into a ball. Repeat with the remaining mixture.Continue watching

Heat half the oil in a large frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 6-8 minutes or until cooked through. Transfer to a plate.

Add the remaining garlic to the pan. Cook, stirring, for 30 seconds or until aromatic. Add the orange juicemaple syrup, 1 1/2 tbsp vinegar and thyme sprigs. Simmer for 1 minute. Season. Return the meatballs and the remaining almonds to the pan. Toss to coat in the sauce.

Drizzle the kaleslaw mix and spinach with the remaining olive oil and vinegar. Season. Toss to combine. Divide among serving plates. Serve with the meatballs. Sprinkle with toasted almonds to serve.

Recipe courtesy of:


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