Pork Meatballs in Tomato Relish Glaze
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
¼ tsp
Salt
to taste
Water
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
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
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 (peeling optional).
- 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).
2
- Add the potatoes to the boiling water.
- Cook until fork tender, 12-18 mins. Add the kale for 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.
3
- Meanwhile, in a large bowl, mix the breadcrumbs, Central American spice, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- 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.
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.
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.
- Return the pan to medium-high heat.
- Add cooked meatballs, Ballymaloe relish, a knob of butter and 25ml water (per 2P). Toss to coat in the sauce. Season with salt and pepper.
TIP: Add a splash of water if the sauce is too thick.
6
- Divide the colcannon between plates.
- Top with glazed meatballs.
- Serve the peas alongside.
