Cheesy Pork Meatballs & Carrot Fries
with Pear Slaw & Smokey Aioli- Eggs
- Milk
- Milk
- May contain traces of allergens
Sharp Cheddar and our All-American spice blend bump up the flavour in these juicy meatballs, which pair perfectly with the sweet and earthy carrot fries. The refreshing slaw completes the dish, providing crunch and a touch of acidity for the perfect balance of flavours. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
carrot
2 clove
garlic
1 packet
pork mince
1 stalk
celery
½
pear
1 bag
slaw mix
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 sachet
All-American spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic. In a medium bowl, combine the pork mince, shredded Cheddar cheese, garlic and All-American spice blend. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes.
TIP: Cook the meatballs in batches if your pan is getting crowded.
While the meatballs are cooking, thinly slice the celery. Thinly slice the pear (see ingredients) into wedges.
In a medium bowl, combine the slaw mix, celery and pear. Drizzle with white wine vinegar and olive oil. Toss to coat. Season to taste.
Divide the cheesy pork meatballs, carrot fries and pear slaw between plates. Serve with the smokey aioli.
