Honey Pork Meatballs
with Dried Cranberries and Creamy Mashed 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.
Ingredients: Russet potato • Ground pork • Zucchini • Carrots • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Honey • Dried cranberries (cranberries, sugar, sunflower oil) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
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
250 g
Ground Pork
2 unit(s)
Russet Potato
1 unit(s)
Carrot
1 unit(s)
Zucchini
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
2 unit(s)
Honey
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
4 tbsp
Italian Breadcrumbs
(Contains Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain Sulphites, Tree nuts, Triticale, Egg, Crustaceans, Fish, Mustard, Peanuts)
56 mL
Cream
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then 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 1/4 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 (24) equal-sized meatballs, 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 mashed potatoes and veggies between plates.
- Top potatoes with meatballs and any remaining sauce from the pan.