Pork Meatballs Glazed in Tomato Relish
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Pork Meatballs Glazed in Tomato Relish

Pork Meatballs Glazed in Tomato Relish

with colcannon and peas

Creamy kale colcannon accompanies succulent pork meatballs glazed in a buttery Ballymaloe relish sauce in this hearty recipe.

Tags:
Calorie Smart
Family Friendly
Allergens:
Wheat
Mustard
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

Pork Mince

600 grams

Potatoes

120 grams

Peas

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 unit(s)

Garlic

2 pot(s)

Ballymaloe Tomato Relish

(Contains Mustard)

80 grams

Kale

1 sachet(s)

Central American Style Spice Mix

Not included in your delivery

to taste

Water

to taste

Butter

to taste

Salt

to taste

Pepper

¼ tsp

Salt

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)2579 kJ
Energy (kcal)616 kcal
Fat16.1 g
of which saturates5.7 g
Carbohydrate87.7 g
of which sugars18.6 g
Dietary Fiber0.7 g
Protein34.9 g
Cholesterol0 mg
Salt2.48 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

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks.
  • Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
  • Peel and grate the garlic (or use a garlic press).
Make the Mash
2
  • Add the potatoes to the boiling water.
  • Cook until fork tender, 12-18 mins. Add the kale in the final 2-3 mins of cooking time.
  • Drain in a colander and return to the pot, off the heat. 
  • Mash together with a knob of butter and a splash of milk or water.
  • Season with salt and pepper. Cover to keep warm.
Shape the Meatballs
3
  • Meanwhile, in a large bowl, mix the breadcrumbs, Central American spice, 2 tbsp water and ¼ tsp salt (double both for 4p).
  • Add the pork mince and garlic. 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.
Bake the Meatballs
4
  • Pop the meatballs onto a large (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.
Warm the Peas
5
  • When the meatballs have cooked for 10 mins, place a pan over medium-high heat with a drizzle of oil.
  • Cook the peas for 2-3 mins. Season to taste with salt and pepper
  • Remove from the pan and cover to keep warm.
  • Once the meatballs are done, return the pan to medium-high heat. Add the meatballs, Ballymaloe relish, a knob of butter and 25ml water (double for 4p). Coat the meatballs in the sauce. 
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Divide the colcannon between plates and top with glazed meatballs.
  • Serve the peas alongside.