Rosemary Pork Meatballs and Cheesy Mash
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Rosemary Pork Meatballs and Cheesy Mash

with red wine jus and roasted carrots

A hint of something herby in this dish comes in the form of rosemary, which is mixed into the pork meatballs in this hearty recipe. Rosemary is a robust herb that pairs particularly well with pork, and it's not a poor accompaniment for the cheesy mashed potatoes that also appear on this plate either.

Protein Rich
Total Time40 minutes
Cooking Time25 minutes


Serving amount

240 grams

Pork Mince

1 sachet(s)

Red Wine Jus

(Contains Sulphites)

1 sachet(s)

Cranberry Chutney

600 grams


2 unit(s)


1 unit(s)


1 unit(s)


1 pack(s)


(Contains Wheat)

1 unit(s)


50 grams

Grated Cheese

(Contains Milk)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)


Nutrition Values

Energy (kJ)3069 kJ
Energy (kcal)734 kcal
Fat26.1 g
of which saturates11.7 g
Carbohydrate91.9 g
of which sugars18.4 g
Dietary Fiber0.1 g
Protein39.1 g
Cholesterol0 mg
Salt2.03 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
Potato Masher
Pot with Lid


Make the Mash
  • Preheat the 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 (no need to peel).
  • Once boiling, add the potatoes to the water. Cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add the cheese, a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
  • Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the onion.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
Roast the Carrot
  • Pop the carrots onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • Roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through cooking.
Bake the Meatballs
  • In a large bowl, mix rosemary, mince, garlic, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p). 
  • Season with pepper and mix together by hand. Roll into evenly-sized balls, five per person.
  • Pop onto a (separate) lined baking tray. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.
  • Bake on the top shelf of the oven until browned outside and cooked through, 12-15 mins.
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the onion and fry until softened, 4-5 mins. 
  • Stir in the red wine jus and cranberry chutney.
  • Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
  • When the meatballs are cooked through, add them to the sauce and toss to coat.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

  • Share the cheesy mash between plates.
  • Spoon the meatballs and sauce on top.
  • Serve roasted carrots alongside.