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Honey-Glazed Pork Meatballs

Honey-Glazed Pork Meatballs

with Dried Cranberries and Creamy Smashed Potatoes

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Tender pork meatballs with a sweet and zesty glaze, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any night of the week!

Tags:Family Friendly
Allergens:Mustard/MoutardeMilk/LaitSesame/SésameSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

360 g

Yellow Potato

170 g

Carrot

56 g

Green Peas

¼ cup

Dried Cranberries

2 tbsp

Honey

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

56 mL

Cream

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.63 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate88 g
Sugar20 g
Dietary Fiber9 g
Protein35 g
Cholesterol150 mg
Sodium1470 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Peeler
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Potato Masher
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes (if larger, quarter them). Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.

2

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Finely chop cranberries.

3

Meanwhile, add pork, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan until melted, 30 sec. Add carrots, green peas, 1/4 tsp salt and 3 tbsp water (dbl for 4 ppl). Stir together. Season with pepper. Cover and cook, stirring occasionally, until veggies are tender and water has been absorbed, 5-6 min. Remove the pan from heat. Transfer veggies to a plate and cover to keep warm.

5

Add 1/3 cup water (1/2 cup for 4 ppl), broth concentrate, honey, Dijon and cranberries to the same pan. Season with pepper, then stir to combine. Bring to a simmer over medium heat. Once simmering, cook, stirring often, until glaze thickens slightly, 2-3 min. When meatballs are done, add to the pan with glaze. Toss to coat.

6

When potatoes are tender, drain and return potatoes to the same pot. Mash cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. Divide mash and veggies between plates. Top mash with meatballs and any remaining glaze from the pan.