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Maple-Mustard Pork Meatballs

Maple-Mustard Pork Meatballs

with Roasted Apples and Sweet Potatoes

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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!

Tags:Quick Prep
Allergens:Mustard/MoutardeSoy/SojaWheat/BléSulphites/SulfiteBarley/OrgeMilk/LaitOatsRye/SeigleSesame/Sésame

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMustard/Moutarde)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

¼ cup

Italian Breadcrumbs

(ContainsSoy/Soja, Wheat/Blé, Barley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame)

2 tbsp

Gravy Spice Blend

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate77 g
Sugar26 g
Dietary Fiber11 g
Protein35 g
Cholesterol81 mg
Sodium1410 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**

4

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.

5

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.

6

Divide meatballs, sweet potatoes and apples and broccoli between plates. Spoon any remaining sauce from the pan over meatballs.