Maple-Mustard Pork Meatballs
with Roasted Apples and Sweet Potatoes- Mustard
- Soy
- Sulphites
- Wheat
- Barley
- Milk
- Rye
- Sesame
- Oats
Ultra-Canadian maple and mustard make a sweet-savoury glaze to top tender pork meatballs. Apples and sweet potatoes caramelize in the oven to create a flavour combo the whole family will love!
Ingredients
250 g
Ground Pork
340 g
Sweet Potato
1 unit
Gala Apple
227 g
Broccoli, florets
2 unit
Garlic, cloves
1 tbsp
Maple Syrup
1 tbsp
Dijon Mustard
(Contains: Mustard)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
¼ cup
Italian Breadcrumbs
(Contains: Soy, Wheat, Barley, Milk, Rye, Sesame, Oats)
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then cut apple into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Cut broccoli into bite-sized pieces. Peel, then mince or grate garlic.
Add apples, sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min.
Meanwhile, line another baking sheet with parchment paper. Add pork, breadcrumbs, soy sauce and 1/8 tsp salt to a medium bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Arrange meatballs on the prepared baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add broccoli and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove the pan from heat. Transfer broccoli to a plate, then cover to keep warm.
Combine Dijon, Gravy Spice Blend and half the maple syrup (use all for 4 ppl) in another medium bowl. Gradually whisk in 3/4 cup water (dbl for 4 ppl) until smooth. Set aside until meatballs are done. Heat the same pan over medium. When hot, add maple-mustard mixture. Bring to a gentle boil. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Add meatballs to the pan, then toss to coat. Remove the pan from heat.
Divide meatballs, sweet potatoes and apples and broccoli between plates. Spoon any remaining sauce from the pan over meatballs.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the maple-mustard sauce, though some found it too sweet or mustard-forward; the apple and sweet potato combination was a hit.
- Ease of prep: Reviewers found this recipe quick and straightforward to make, with some noting it took longer than expected.
- Suggestions: Consider roasting the broccoli instead of pan-cooking; add more seasoning to the sweet potatoes and apples for extra flavor.
- Portions: Some felt the portion size was small, particularly for the sweet potatoes; others had enough for leftovers.
- Texture: Several mentioned the gravy was too thick; cook sweet potatoes longer for a softer texture.
