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Honey Pork Meatballs
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Honey Pork Meatballs

Honey Pork Meatballs

with Dried Cranberries and Creamy Mashed Potatoes

Tender pork meatballs with a sweet sauce, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any time of year!

Allergens:
Mustard
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

460 g

Russet Potato

170 g

Carrot

200 g

Zucchini

¼ cup

Dried Cranberries

2 tbsp

Honey

1 tbsp

Dijon Mustard

(Contains Mustard)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

56 mL

Cream

(Contains Milk)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat44 g
Saturated Fat21 g
Carbohydrate89 g
Sugar31 g
Dietary Fiber8 g
Protein35 g
Cholesterol150 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Peeler
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Whisk
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. 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 heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.

Prep
2

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/2-inch half moons. Finely chop dried cranberries.

Form and roast meatballs
3

Line a baking sheet with parchment paper.Add pork, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 (24) equal-sized meatballs, then transfer to the prepared baking sheet. Roast meatballs in the middle of the oven until cooked through, 10-12 min.**

Cook veggies
4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until starting to soften, 2-3 min. Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp and any water is absorbed, 4-5 min. Season with salt and pepper, to taste. Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Make sauce
5

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

Finish and serve
6

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cream and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste. Divide mashed potatoes and veggies between plates. Top potatoes with meatballs and any remaining sauce from the pan.

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