Pork Meatballs & Horseradish Sauce
with Cheesy Mash & Cherry Tomato Salad
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
Meatballs and mash are a tasty pairing that doesn't get all the praise it deserves. To hit the good spot, pour creamy horseradish sauce all over and you'll quickly see that it tastes just as good as it looks.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Vegetable Stock Pot
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Horseradish Sauce
(Contains: Milk, Eggs)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
250 g
Pork Mince
2
Potato
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1 piece
egg
(Contains: Eggs)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Boil the kettle. • Peel potato and cut into large chunks. • Half-fill a medium saucepan with the boiling water over high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, milk and Parmesan cheese and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, halve snacking tomatoes. • Finely chop garlic. • Pick thyme leaves. • In a large bowl, combine pork mince, garlic & herb seasoning, fine breadcrumbs, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a 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. TIP: For best results, drain the oil from the pan before cooking the sauce.
• Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Add thickened cream, thyme, chicken stock and a splash of water. Simmer, until slightly thickened, 1-2 minutes. Season with salt and pepper to taste.
• Just before serving, in a second large bowl, combine mixed salad leaves, tomatoes and a drizzle of vinegar and olive oil. Season to taste.
• Divide cheesy mash and pear salad between plates. • Top mash with pork meatballs. • Spoon over herby sauce to serve. Enjoy!
