Apple and pork meatballs in a roasted pepper and tomato sauce

The Dissident Diet has been adopted by all sorts of people. Fellow nutritionist, Rachel Linstead, has been experimenting with it and shared a couple of recipes. This one’s delicious.


for the meatballs:

  • 500g gluten free pork sausage meat (or pork mince if you like)
  • 1 onion finely chopped
  • 1 apple finely chopped
  • 1 tsp. dried mixed herbs
  • 1 egg
  • salt & pepper
  • oil for cooking

for the sauce:

  • 1 onion finely chopped
  • 1 or 2 cloves of garlic finely chopped
  • tin of chopped tomato
  • water
  • 2 tbsp. womato puree
  • 2 peppers (I used 1 red & 1 orange)
  • 2 tsp. Worcestershire sauce
  • salt & pepper
  • oil for cooking


There are quite a few steps to this recipe but it all happens quite quickly!

1. Roast the peppers

Chop the peppers in half & de-seed them. Place them on a baking sheet and place under a hot grill for around 15 minutes to char the skins.

2. Make the meat balls

While the peppers are under the grill, chop the onion and apple finely (or grate) into a large bowl along with the sausage meat, herbs, egg & seasoning. Mix together so they are well blended and form the mixture into small golf balls.

Warm a small amount of light olive oil in a large frying pan.  When hot, brown the meatballs in batches and add to a baking tray.

3. Bag the peppers

Check your peppers. Once the skins are well charred, place the hot peppers in a freezer bag and seal. (This means the peppers steam themselves a little and makes it easier for you to remove the skin.)

4. Cook the meat balls

Turn off the grill and turn the oven to 150°C. Place the meatballs in the oven on their baking tray while you make the sauce.

5. Make the sauce

Using the same frying pan, add a little more oil and soften the onion and garlic for the sauce until translucent, 2 or 3 minutes. Skin the peppers and mash or puree them into the sauce. Add a tin of chopped tomatoes and a tin of water, the tomato puree, Worcestershire sauce (to taste), salt and pepper.

6. Combine everything

Bring the sauce to the boil before adding back the meatballs and cooking on a lively heat for a further 15-20 minutes.

Serve with some steamed greens.

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