Pork and sage cannonballs

Pork and sage cannonballs



  • 400g lean pork mince
  • 3 tbsp sourdough breadcrumbs
  • 1/4 cup finely grated parmesan
  • 1 egg, lightly beaten
  • 1 tsp sage, finely chopped
  • 1 cup cornflakes, crushed
  • canola oil spray


Preheat oven to 200°C (180°C fan-forced) and line a flat baking tray with greaseproof paper.

Combine the mince, breadcrumbs, parmesan, egg and sage in a bowl. Season and mix to combine.

Roll the mixture into small balls (about the size of a golf ball) then roll these in the crushed cornflakes.

Place on the baking tray, lightly spray with canola oil and transfer to the oven to cook for 20 minutes, or until golden and cooked through.

Find more meatball recipes

Serving Suggestions


  • You could skip the cornflakes and just go with regular breadcrumbs, but the former add a touch of ‘party’ texture and flavour!
  • If you prefer, use a mixture of veal and pork mince.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is LovelyFacebookTwitter or Pinterest.

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