Swedish Pork Meatballs & Cheesy Mash
with Herby Bacon Sauce & Nutty Greens
We've given our go-to meatballs a Swedish-inspired twist by topping them with a creamy sauce that's so good, everyone will be asking you how you made it. Serve with a Parmesan-laced mash and almond-adorned garlicky greens for the ultimate crowd-pleaser!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
Potato
1
Parmesan Cheese
(Contains Milk;)
1
Pork Mince
1
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
Garlic & Herb Seasoning
1
Lemon
1
Green Beans
1
Parsley
2
Garlic
1
Baby Spinach Leaves
1
Diced Bacon
(May be present: Soy. )
1
Light Cooking Cream
(Contains Milk;)
½
Vegetable Stock Pot
1
Dijon Mustard
1
Onion Chutney
1
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
Not included in your delivery
olive oil
butter
(Contains Milk;)
milk
(Contains Milk;)
egg
(Contains Egg;)
Nutritional Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the saucepan. Add the butter, milk and Parmesan cheese. Mash until smooth, then season to taste. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, combine pork mince, fine breadcrumbs, the egg and garlic & herb seasoning in a medium bowl. • Using damp hands, roll heaped spoonfuls of 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.
• Meanwhile, cut lemon into wedges. Trim green beans. Finely chop garlic. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and garlic and cook until fragrant and just wilted, 1-2 minutes. • Remove pan from heat. Add a generous squeeze of lemon juice. Season with salt and pepper. Transfer to a serving dish. Cover to keep warm.
TIP: Add a splash of water to help speed up the cooking process!
• Return the first frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Reduce heat to medium-low, then stir through light cooking cream, vegetable stock powder and Dijon mustard. Simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then stir through Gourmet Garden lightly dried parsley (see ingredients). Return cooked meatballs and any resting juices to the pan, gently turning meatballs to coat. Set aside.
• In a small bowl, combine onion chutney and a generous squeeze of lemon juice. • Roughly chop roasted almonds, then sprinkle over the greens. • Divide Swedish pork meatballs and cheesy mash between plates. Top with herby bacon sauce. • Serve with nutty garlic greens, onion chutney and any remaining lemon wedges. Enjoy!