Honey-Mustard Pork Meatballs
with Dried Cranberries and Creamy Mashed Potatoes
Ingredients: Russet potato • Ground pork • Zucchini • Carrots • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Honey • Dried cranberries (cranberries, sugar, sunflower oil) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
2
Pomme de terre Russet
1
Carotte
1
Courgette
28 g
Canneberges séchées
(Peut contenir : Sésame, Sulfites, Noix, Arachides, Oeuf, Lait, Gluten, Soya, Moutarde)
2
Miel
1
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Sésame, Sulfites, Oeuf, Lait, Gluten, Soya, Poisson, Blé, Crustacés)
4
Chapelure italienne
(Contient: Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir : Sulfites, Noix, Arachides, Oeuf, Soya, Moutarde, Poisson, Crustacés, Triticale)
56
Crème
(Contient: Lait)
1
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2
Beurre*
(Contient: Lait)
0.38
Sel*
¼
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Once boiling, reduce heat to medium.
- Simmer for 10-12 min, uncovered, until potatoes are fork-tender.
- 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.
- Line a baking sheet with parchment paper.
- To a large bowl, add pork, breadcrumbs and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender meatballs, add an egg to mixture.)
- Season with pepper, then combine.
- Roll mixture into 12 (24) equal-sized meatballs, then transfer to the prepared baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
- Add carrots and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring occasionally, until starting to soften.
- Add zucchini. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and water is absorbed.
- Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- To the same pan, add 1/3 cup (1/2 cup) water, broth concentrate, honey and Dijon. Season with pepper, then whisk to combine.
- Add dried cranberries and bring to a simmer over medium.
- Once simmering, cook for 2-3 min, stirring often, until sauce is smooth and thickens slightly.
- When meatballs are done, add them to the pan with sauce. Gently toss to coat.
- When potatoes are fork-tender, drain, then return to the same pot, off heat.
- Mash cream and 1 tbsp (2 tbsp) butter into potatoes until slightly mashed. Season with salt and pepper.
- Divide mashed potatoes and veggies between plates.
- Top mashed potatoes with meatballs and any remaining sauce from the pan.
