Savoury Pork Meatballs
with Veggie Mash
You won't miss the carbs when broccoli and cauliflower are mashed together with butter and cheese! Juicy pork meatballs smothered in gravy will ensure you lick the plate clean!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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
¼ cup
Panko Breadcrumbs
(Contains Wheat)
14 g
Parsley and Thyme
285 g
Broccoli and Cauliflower Mix
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
6 g
Garlic
56 g
Red Onion
1 unit
Vegetable Broth Concentrate
1 tbsp
Cornstarch
113 g
Mushrooms
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Combine broccoli, cauliflower, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While the veggies boil, peel, then cut half the red onion into 1/4-inch pieces (whole onion for 4 ppl). Slice the mushrooms. Peel, then mince the garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Roughly chop the parsley.
Combine pork, panko, half the thyme and half the garlic in a large bowl. Season with salt and pepper. Roll pork mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**
While the meatballs bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil ( dbl for 4 ppl), then the mushrooms, onions and remaining thyme. Season with salt. Cook, stirring often, until mushrooms are golden-brown and tender, 4-5 min. Stir together broth concentrate, cornstarch, 3/4 cup water (dbl for 4 ppl) and remaining garlic in a small bowl. Add the cornstarch mixture to the mushrooms. Cook, stirring occasionally, until mushroom gravy has thickened slightly, 2-3 min. Season with salt and pepper.
When the veggies are tender, drain and return to the same pot. Add 2 tbsp butter (dbl for 4 ppl). Using a potato masher, mash together until creamy. Add the cheddar cheese and parsley. Season with salt and pepper, then stir to combine.
Divide the veggie mash and meatballs between plates. Spoon the mushroom gravy over the meatballs.
