Spiced Pork Meatballs & Caramelised Onion
with Cheesy Roast Potatoes & Cucumber Salad
We love this meal – full of twists on the classic meat and veg. Pork mince is a great base for big bold flavours and with homey Aussie spice blend and caramelised onion partnering up, you can banish memories of boring meatballs forever.
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
2
potato
1
brown onion
1
tomato
1
cucumber
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Aussie spice blend
1 packet
mixed salad leaves
1 packet
marinated goat cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tbs
balsamic vinegar (for the onions)
1
egg
(Contains: Eggs;)
drizzle
balsamic vinegar (for the salad)
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In a small microwave-safe bowl, microwave the butter in 10 second bursts, until melted. • Remove tray from the oven, crush potatoes until 1cm-thick, then drizzle over the melted butter. • Roast until golden, a further 5 minutes.
• While potatoes are roasting, thinly slice brown onion. • Roughly chop tomato. • Thinly slice cucumber. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar (for the onion), brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, Aussie spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• Wipe out frying pan, then return to medium-high heat with a generous drizzle of olive oil. • 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.
• While the meatballs are cooking, in a large bowl, combine tomato, cucumber, mixed salad leaves and a drizzle of balsamic vinegar (for the salad) and oil from the marinated goat cheese.
Little cooks: Take the lead by tossing the salad!
• Divide the spiced pork meatballs, roast potatoes and cucumber salad between plates. • Top the meatballs with caramelised onion and crumble goat cheese over the potatoes to serve. Enjoy!
