Cheesy Spiced Pork Meatballs
with roast potatoes and broccoli
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
50 grams
Grated Cheese
(Contains: Milk)
2 unit(s)
Garlic
1 unit(s)
Broccoli
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 pack(s)
Passata
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 sachet(s)
Beef Stock
240 grams
Irish Pork Mince
500 grams
Baby Potatoes
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2629 kJ
Energy (kcal)628 kcal
Fat24.7 g
of which saturates11.6 g
Carbohydrate60.3 g
of which sugars21.6 g
Dietary Fiber12.3 g
Protein41.7 g
Salt3.5 g
Potassium1052.3 mg
Calcium91.5 mg
Iron0.8 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
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- While the potatoes cook, peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
3
- In a large bowl, combine the mince with half the Cajun spice, half the garlic, half the cheese and the breadcrumbs.
- Add 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
4
- Pop the meatballs and broccoli onto a lined baking tray.
- Drizzle the broccoli with oil then season with salt and pepper.
- Bake on the top shelf of the oven until the broccoli is crispy and the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Add the remaining garlic and Cajun spice and cook until fragrant, 30 secs.
- Stir in passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P). Bring to the boil, lower the heat and simmer until thickened, 6-7 mins.
- Season to taste with salt and pepper. Add a splash of water if the sauce is too thick.
- Add the cooked meatballs to the sauce and simmer for 2-3 mins.
6
- When everything's ready, share the potatoes between plates.
- Top with the meatballs, spooning over the sauce from the pan.
- Serve the roasted broccoli alongside.
- Finish with a sprinkling of the remaining cheese.
