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Savoury Pork Meatballs
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Savoury Pork Meatballs

Savoury Pork Meatballs

in Dijon Gravy with Carrots and Sweet Potatoes

Worcestershire sauce and a Dijon gravy add depth and punch to these juicy pork meatballs. These rich flavours pair beautifully with warm, roasted veggie sides.


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

Preparation Time35 minutes


serving amount

250 g

Ground Pork

340 g

Sweet Potato

170 g


227 g

Broccoli, florets

2 unit

Garlic, cloves

1 unit

Chicken Broth Concentrate

1 tbsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Worcestershire Sauce

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

½ tbsp

Seasoned Salt

Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate71 g
Sugar17 g
Dietary Fiber12 g
Protein36 g
Cholesterol81 mg
Sodium2570 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Measuring Cups



Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut sweet potatoes into 1/2-inch pieces. Cut broccoli into bite-sized pieces. Peel, then mince or grate garlic.

Roast carrots and sweet potatoes

Add carrots, sweet potatoes, 1 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min.

Form and roast meatballs

Meanwhile, line another baking sheet with parchment paper. Add pork, breadcrumbs, Worcestershire and 1/8 tsp salt (dbl for 4ppl) to a medium bowl. (TIP: If you prefer a more 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.**

Cook broccoli

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the garlic. Cook, stirring often, until fragrant, 30 sec. Add broccoli and 1/4 cup water (dbl for 4 ppl). Season with remaining seasoned 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.

Make sauce and coat meatballs

When meatballs are almost done, reheat the same pan over medium. When hot add 1 tbsp butter (dbl for 4 ppl), then Gravy Spice Blend and remaining garlic. Stir to combine. While whisking, gradually add 1 cup water (1 1/2 cups for 4 ppl), Dijon and broth concentrate. Whisk until smooth. Bring to a gentle boil. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. When meatballs are done, add to the pan, then toss to coat. Remove from heat.

Finish and serve

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