Beef and Pork Meatball and Roast Potato Bake
with tender honeyed carrots
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Egg
•Mustard
•Milk
The quantities provided above are averages only.
Total35 minutes
Cooking Time40 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Carrot
1 sachet(s)
Honey
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
5 grams
Parsley
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
600 grams
Potatoes
240 grams
Beef and Pork Mince
50 grams
Grated Cheese
(Contains: Milk)
65 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter
1 tbsp
Flour
¼ tsp
Salt
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4515 kJ
Energy (kcal)1079 kcal
Fat64 g
of which saturates31.8 g
Carbohydrate86.7 g
of which sugars16.4 g
Dietary Fiber7.9 g
Protein40.6 g
Salt2.6 g
Potassium1028.7 mg
Calcium10.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the parsley (stalks and all).
- Chop the potatoes into 2cm chunks.
- On a lined baking tray, toss the potatoes with salt, pepper and a drizzle of oil.
- Spread out in a single layer and cook until golden, 25-35 mins.
2
- In a large bowl, combine half the parsley, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P), then add the mince.
- Season with pepper and mix together with by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Pop onto a lined baking tray.
3
- When the potatoes have cooked for 10 mins, place the meatballs below the potatoes in the oven.
- Bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry for 5-6 mins. Season with salt and pepper.
- Add a splash of water, cover and cook until tender, 2-3 mins.
- Once cooked, add the honey to the pan and toss to coat.
5
- Place a pot over medium-high heat with 2 tbsp butter.
- Once melted, add 1 tbsp flour to the pot (per 2P) and mix well. Stir in 100ml water (per 2P) a little at a time.
- Bring to the boil, stirring, then simmer until thickened, 1-2 mins.
- Add the creme fraiche and cheese and stir for 2-3 mins, until all the cheese has melted. Season to taste with salt and pepper.
6
- Divide the meatballs and potatoes between plates. Drizzle the sauce over the top.
- Serve the honeyed carrots alongside.
- Scatter the remaining parsley over the top.
- Add a dollop of mayo and any remaining cheese sauce on the side for dipping.
