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:
Calorie Smart
•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

2 unit(s)

Garlic

60 grams

Baby Spinach

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Beef Stock

(May be present Cereals containing gluten)

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

600 grams

Potatoes

240 grams

Pork Mince

Not included in your delivery

1 tsp

Sugar

½ tsp

Salt

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)2616 kJ
Energy (kcal)625 kcal
Fat15.9 g
of which saturates6.1 g
Carbohydrate87.7 g
of which sugars18.2 g
Dietary Fiber2.2 g
Protein32.2 g
Cholesterol0 mg
Salt4.32 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
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid

Instructions

Make the Mash
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Place in a pot. Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Shape the Meatballs
2
  • Meanwhile, in a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
  • Add the pork mince and half a sachet of dried Italian herbs (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.
Cook the Meatballs
3
  • Pop the meatballs onto a lined baking tray.
  • When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Get Prepped
4
  • 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).
Simmer the Sauce
5
  • Place a pan over medium-high heat with a drizzle of oil.
  • Fry the onion and garlic until slightly softened, 3-4 mins.
  • Add the stock, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until slightly thickened, 5-7 mins.
  • Add the spinach and half the parsley.
  • Stir through the meatballs, season to taste with salt and pepper, then stir through a knob of butter.
Garnish and Serve
6
  • Divide the creamy mashed potato between bowls.
  • Top with pork meatballs and spinach sauce.
  • Garnish with a sprinkling of the remaining parsley.