Honey Pork Meatballs
with Dried Cranberries and Creamy Smashed Potatoes- Mustard
- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
Tender pork meatballs with a sweet sauce, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any time of year!
Ingredients
250 g
Ground Pork
350 g
Yellow 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(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by 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.
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.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 mixture!) Season with pepper, then combine.Roll mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl), then transfer to the prepared baking sheet.Roast meatballs 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 (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.
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.
When potatoes are fork-tender, drain and return 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 smashed potatoes and veggies between plates.Top potatoes with meatballs and any remaining sauce from the pan.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-Dijon cranberry sauce is a standout — sweet, tangy, and surprisingly delicious with the pork meatballs. Some reviewers found the overall flavour a touch too sweet, while others loved the balance of sweet and savoury.
- Ease of prep: Most reviewers found this recipe straightforward, though some noted the overall prep and cleanup took longer than expected.
- Suggestions: Add an egg to the meatball mixture for a more tender result, as the recipe itself recommends. Reduce the honey by up to half if you prefer a less sweet sauce, and consider adding a cornstarch slurry or using less water to help the sauce thicken properly. Season the vegetables and potatoes beyond salt and pepper — a few reviewers suggested garlic powder, maple syrup, or fresh herbs to boost flavour. Peel the potatoes before mashing, and use slightly less cream to avoid a soupy texture.
- Leftovers: This meal reheats well and holds up nicely the next day, making it a solid choice for lunch leftovers.
- Cranberries: Opinions on the dried cranberries are divided — some loved the festive flavour they added, while others found them too sweet or difficult to incorporate evenly; straining them before serving or reducing the quantity works well for those who prefer a more savoury sauce.
