Pork Meatballs and Creamy Mash
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Pork Meatballs and Creamy Mash

Pork Meatballs and Creamy Mash

with tomato spinach sauce

The creamy mashed potato and tangy tomato sauce in this dish are standouts in their own right but even with this being the case, the juicy pork meatballs can't help but steal the show.

Tags:
Family Friendly
Allergens:
Soya
Wheat
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

½ sachet(s)

Italian Herbs

1 pack(s)

Passata

1 unit(s)

Onion

1 unit(s)

Garlic

60 grams

Baby Spinach

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Beef Stock

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

3 unit(s)

Potatoes

250 grams

Pork Mince

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)2961 kJ
Energy (kcal)708 kcal
Fat23.1 g
of which saturates6.8 g
Carbohydrate90.1 g
of which sugars16.2 g
Dietary Fiber2.2 g
Protein32.6 g
Cholesterol0 mg
Salt4.33 g
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
Potato Masher
Colander
Pot with Lid

Instructions

Make the Mash
1
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm. 
Get Prepped
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all).
Shape the Meatballs
3
  • In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
  • Add the pork mince and half the dried Italian herbs (double for 4p).
  • Season with pepper and mix together by hand.
  • Roll into evenly-sized balls, five per person. IMPORTANT: Wash hands and equipment after handling raw mince.
Cook the Meatballs
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the pork meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
  • Once cooked, remove from the pan and cover to keep warm.
Simmer the Sauce
5
  • Return the pan to medium-high heat, with a drizzle of oil if needed.
  • Fry the onion and garlic until slightly softened, 3-4 mins.
  • Add the stock powder, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until slightly thickened, 5-7 mins.
  • Stir in the spinach and half the parsley. Add the meatballs and cook until warmed through, 1-2 mins.
  • Season to taste with salt and pepper. Stir through a knob of butter.
Garnish and Serve
6
  • Divide the creamy mashed potato between bowls.
  • Top with pork meatballs and tomato spinach sauce.
  • Garnish with a sprinkling of the remaining parsley.
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