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

Pork Meatballs in Creamy Chive Sauce

with chips and green beans

Total Time40 minutes
Cooking Time25 minutes


Serving amount

3 unit(s)


2 unit(s)


½ sachet(s)

Italian Herbs

1 pack(s)


(Contains Wheat)

250 grams

Pork Mince

150 grams

Green Beans

5 grams


110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chicken Stock

Not included in your delivery

to taste


to taste


to taste


to taste


to taste

Butter (Optional)


Nutrition Values

Energy (kJ)3204 kJ
Energy (kcal)766 kcal
Fat36.6 g
of which saturates15.2 g
Carbohydrate78.7 g
of which sugars6.1 g
Dietary Fiber0 g
Protein34 g
Cholesterol0 mg
Salt3.51 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



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 halfway through. TIP: Use two baking trays if necessary.


In a large bowl, combine the Italian style herbs, breadcrumbs, 1/4 tsp salt and 2 tbsp water (double for 4p), then add the pork mince and half the garlic. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, 5 per person. Pop your meatballs onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.


Trim the green beans. Roughly chop the chives (use scissors if easier).
When the chips are halfway through cooking, turn them and pop the meatballs into your oven.
Bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.


When 10 mins of baking time remain, bring a pot of salted water to the boil.
When boiling, add the beans and cook until tender, 3-5 mins. Once cooked, drain in a sieve and pop back into the pan, off the heat.
Season with salt and pepper, add a knob of butter (if you have any), then cover with a lid or foil to keep warm. Set aside.


Meanwhile, heat a drizzle of oil in a pan on medium-high heat. Once hot, add the remaining garlic and stir-fry until fragrant, 30 secs.
Stir in the creme fraiche, chicken 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 from the heat.


When everything is ready, stir the cooked meatballs through the creamy sauce and warm through if necessary.
Share the meatballs and sauce between your plates. Sprinkle over the remaining chives for those who'd like them.
Serve with the chips and green beans alongside.