Honey 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.
:
Family Friendly
:
Mustard
•Barley
•Milk
•Oats
•Rye
•Sesame
•Soy
•Wheat
40 minutes
10 minutes
250 g
Ground Pork
350 g
Yellow Potato
1 unit(s)
Carrot
1 unit(s)
Zucchini
28 g
Dried Cranberries
()
2 unit(s)
Honey
1 tbsp
Dijon Mustard
( )
4 tbsp
Italian Breadcrumbs
( )
56 mL
Cream
()
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Unsalted Butter*
()
0.38 tsp
Salt*
¼ tsp
Pepper*
Calories820 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate64 g
Sugar31 g
Dietary Fiber7 g
Protein33 g
Cholesterol150 mg
Sodium1080 mg
Trans Fat1 g
Potassium1650 mg
Calcium125 mg
Iron4 mg
•Large Pot
•Measuring Spoons
•Parchment Paper
•Baking Sheet
•Large Bowl
•Large Non-Stick Pan
•Whisk
•Measuring Cups
•Potato Masher
•Colander
1
- 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.
2
- 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.
3
- Line a baking sheet with parchment paper.
- Add pork, breadcrumbs and 1/4 tsp (1/2 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 12 equal-sized meatballs (24 meatballs for 4 ppl), then transfer to the prepared baking sheet.
- Roast in the middle of the oven until cooked through, 10-12 min.**
4
- 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 often, 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.
5
- 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.
6
- 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.