Honey Double Pork Meatballs
with Dried Cranberries and Creamy Smashed Potatoes
Tender pork meatballs with a sweet sauce, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any time of year!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
350 g
Yellow Potato
1 unit(s)
Carrot
1 unit(s)
Zucchini
28 g
Dried Cranberries
2 unit(s)
Honey
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
56 mL
Cream
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium.
- Simmer uncovered until potatoes are fork-tender, 10-12 min.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Finely chop dried cranberries.
- Line a baking sheet with parchment paper.
- Add pork, breadcrumbs and 1/2 tsp (1 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!)
- Season with pepper, then combine.
- Roll mixture into 24 equal-sized meatballs (48 meatballs for 4 ppl), then transfer to the prepared baking sheet.
- Roast in the middle of the oven until cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
- Add carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until starting to soften, 2-3 min.
- Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp and water is absorbed, 4-5 min.
- Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Add 1/3 cup (1/2 cup) water, broth concentrate, honey and Dijon to the same pan. Season with pepper, then whisk to combine.
- Add dried cranberries. Bring to a simmer over medium.
- Once simmering, cook, stirring often, until sauce is smooth and thickens slightly, 2-3 min.
- When meatballs are done, add to the pan with sauce. Toss to coat.
- When potatoes are fork-tender, drain and return to the same pot, off heat.
- Mash cream and 1 tbsp (2 tbsp) butter into potatoes until slightly mashed. Season with salt and pepper.
- Divide smashed potatoes and veggies between plates.
- Top potatoes with meatballs and any remaining sauce from the pan.
If you've opted for double pork, add an extra 1/4 tsp (1/2 tsp) salt to the pork mixture. (TIP: For 4 ppl, if you prefer a more tender meatball, add 2 eggs to the mixture!) Roll mixture into 24 (48) equal-sized meatballs.