Pork Meatballs in Creamy Chive Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pork Meatballs in Creamy Chive Sauce

Pork Meatballs in Creamy Chive Sauce

with chips and green beans

Oven-baked pork meatballs are cooked to juicy perfection then smothered in a creamy chive-infused sauce and served up alongside crisp green beans and hand-cut chips for a classic and comforting weeknight meal.

Family Friendly
Total Time40 minutes
Cooking Time25 minutes


Serving amount

600 grams


2 unit(s)


½ sachet(s)

Italian Herbs

1 pack(s)


(Contains Wheat)

240 grams

Pork Mince

150 grams

Green Beans

5 grams


110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Butter (Optional)

¼ tsp



Nutrition Values

Energy (kJ)2817 kJ
Energy (kcal)673 kcal
Fat29.5 g
of which saturates14 g
Carbohydrate73.2 g
of which sugars5.8 g
Dietary Fiber0.1 g
Protein33.7 g
Cholesterol0 mg
Salt1.84 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.


Baking Sheet with Baking Paper
Pot with Lid


Cook the Chips
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray.
  • Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Shape the Meatballs
  • Peel and grate the garlic (or use a garlic press).
  • In a large bowl, combine pork mince, breadcrumbs and half the garlic
  • Add in ¼ tsp salt, 2 tbsp water and half the Italian herbs (double all for 4p).
  • Season with pepper and mix together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Roll into evenly-sized balls, 3-4 per person. Pop onto a separate lined baking tray.
Bake the Meatballs
  • Trim the green beans.
  • Roughly chop the chives (use scissors if you prefer).
  • When the chips are halfway through cooking, turn the tray then pop the meatballs into the oven.
  • Bake until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Boil the Green Beans
  • When 10 mins of cooking time remain, boil a pot of salted water.
  • When boiling, add the green beans and cook until tender, 3-5 mins.
  • Once cooked, drain in a sieve and pop back in the pot, off the heat.
  • Season with salt and pepper, add a knob of butter (if you have any to hand). Set aside and cover to keep warm.

TIP: To save time you can also boil the water in your kettle.

Simmer the Sauce
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil
  • Once hot, add the remaining garlic and cook until fragrant, 30 secs.
  • Stir in the creme fraiche, stock and 75ml water (double for 4p).
  • Bring to the boil and simmer until slightly thickened, 1-2 mins.
  • Once thickened, stir in three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.
Divide and Serve
  • When everything is ready, stir the cooked meatballs through the creamy sauce (reheating the sauce if necessary).
  • Share the meatballs and sauce between plates.
  • Sprinkle over as much of the remaining chives as you like.
  • Serve with chips and green beans alongside.