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Savoury Pork Meatballs

Savoury Pork Meatballs

with Veggie Mash

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You won't miss the carbs when broccoli and cauliflower are mashed together with butter and cheese! Juicy pork meatballs smothered in gravy will ensure you lick the plate clean!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart
Allergens:GlutenMilk

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

¼ cup

Panko Breadcrumbs

(ContainsGluten)

14 g

Parsley and Thyme

285 g

Broccoli and Cauliflower Mix

¼ cup

Cheddar Cheese, shredded

(ContainsMilk)

6 g

Garlic

56 g

Red Onion

1 unit

Vegetable Broth Concentrate

1 tbsp

Cornstarch

113 g

Mushrooms

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber5 g
Protein34 g
Cholesterol125 mg
Sodium710 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
Medium Pot
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Small Bowl
Measuring Cups
Potato Masher
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Combine broccoli, cauliflower, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

2

While the veggies boil, peel, then cut half the red onion into 1/4-inch pieces (whole onion for 4 ppl). Slice the mushrooms. Peel, then mince the garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Roughly chop the parsley.

3

Combine pork, panko, half the thyme and half the garlic in a large bowl. Season with salt and pepper. Roll pork mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**

4

While the meatballs bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil ( dbl for 4 ppl), then the mushrooms, onions and remaining thyme. Season with salt. Cook, stirring often, until mushrooms are golden-brown and tender, 4-5 min. Stir together broth concentrate, cornstarch, 3/4 cup water (dbl for 4 ppl) and remaining garlic in a small bowl. Add the cornstarch mixture to the mushrooms. Cook, stirring occasionally, until mushroom gravy has thickened slightly, 2-3 min. Season with salt and pepper.

5

When the veggies are tender, drain and return to the same pot. Add 2 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Add the cheddar cheese and parsley. Season with salt and pepper, then stir to combine.

6

Divide the veggie mash and meatballs between plates. Spoon the mushroom gravy over the meatballs.