Meatballs for Monty

I got a pack of pork mince out of the freezer the other day.  It sat there, looking at me in the most unappealing way.  What can a create out of this almost non-food, I thought.  Then, it struck me!  The pasta caprese salad has been a hit with all the family and we have rediscovered the joys of sundried tomatoes.  Why not mix some into a meatball mixture.  The result was indeed met with approval and I liked the sweetness of the dish.  We served it with the thinnest of noodles and some steamed vegetables.  For those who like 'wet food' you could sprinkle over soy sauce or a thai chilli sauce.

p.s.  Meatballs for Monty because our omnivorous dog (called Monty) managed to sneak into the kitchen....

Makes enough for 4 people

5 sundried tomatoes, chopped very finely 

1 thick slice of bread, crustless

250g (9oz) pork mince

1 apple, grated (no need to take skin off)

a sage leaf, chopped finely

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1.  Whizz up the tomatoes in a mixer.

2.  Add the bread and whizz.

3.  Add the apple and sage leaf.  Whizz.

4.  Add the pork mince.  Whizz.

5.  Roll into balls (no more whizzing!) and store in fridge.

6.  Bake (less fatty this way and just as tasty) at 180 degrees C on a rack on a foiled baking tray for 20-30 minutes or until brown and cooked through.