Pork Meatballs & Creamy Herb Sauce
with Potato-Carrot Mash & Salad
Perk up this week's pork meatballs with our garlic and herb seasoning, along with a delightful herb sauce spiked with light cream and tangy Dijon mustard. For the carb conscious, we've added carrot in place of some of the potato in the mash.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
potato
1
carrot
2 clove
garlic
1
tomato
1
cucumber
1 bag
herbs
1 bag
mixed leaves
1 packet
pork mince
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
vegetable stock powder
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Boil the kettle. Peel potato and carrot and cut into large chunks. Half-fill a medium saucepan with the boiling water. Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to saucepan. Add a drizzle of olive oil and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While veggies are cooking, finely chop garlic. Cut tomato into wedges. Thinly slice cucumber into half-moons. Roughly chop herbs and set aside. In a large bowl, combine tomato, cucumber, mixed leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
In a medium bowl, combine pork mince and garlic & herb seasoning. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The seasoning helps bind the meatballs!
In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
Wipe out frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add light cooking cream, vegetable stock powder, Dijon mustard and a splash of water and simmer until slightly thickened, 1-2 minutes. Remove pan from heat, then stir in the chopped herbs. Return cooked meatballs (and any resting juices!) to pan, gently turning to coat. Season to taste.
Divide pork meatballs and creamy herb sauce, potato-carrot mash and salad between plates. Spoon any remaining sauce from pan over meatballs to serve.
