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.
Ingredients
250 g
Ground Pork
340 g
Sweet Potato
170 g
Carrot
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
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.**
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.
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.
Divide meatballs, broccoli, sweet potatoes and carrots between plates. Spoon any remaining sauce from the pan over meatballs.
