Pork meatball salad jars

These individual jars are perfect for travelling.

Less than 45 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • Canola oil, for frying
  • 1 onion, chopped
  • 1 packet (about 500g) pork bangers, casing removed
  • ½ tsp (3ml) cayenne pepper
  • 1 tsp (5ml) dried mixed herbs (fresh works well too)
  • 1 Tbsp (15ml) Dijon mustard
  • 1 egg, whisked
  • 3 slices white bread, torn or 1 cup (250ml) breadcrumbs
  • Salt and milled pepper
  • ¼ cup (60ml) canola or olive oil
  • 1 tsp (5ml) Dijon mustard
  • ½ tsp (3ml) honey
  • Juice (30ml) of ½ lemon
  • Salt and milled pepper

  • ¼ head red cabbage, shredded
  • ½ cucumber, sliced
  • ½ packet (100g) assorted tomatoes, quartered


  1. Heat oil in a pan and fry onion for 3-5 minutes. 
  2. Remove and set aside.
  3. Combine remaining meatball ingredients with onion.
  4. Roll into 16 equal-sized balls and chill in the fridge for 30 minutes to firm up.
  5. Heat oil in the same pan and fry meatballs in batches for 5-7 minutes or until golden and cooked through.
  6. Drain on kitchen paper and set aside.
  7. Combine dressing ingredients.
  8. Layer mason jars with dressing, then salad bits and meatballs.
  9. Store in a cooler box until ready to serve (shake to dress salad).


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.