HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Pork Meatballs
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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

360 g

Yellow Potato

170 g


56 g

Green Peas

¼ cup

Dried Cranberries

2 tbsp


1 tbsp

Dijon Mustard


¼ cup

Italian Breadcrumbs

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

56 mL



1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*


0.63 tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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


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.**


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.


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.


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.