BBQ & Cherry-Glazed Pork Meatballs
with Spiced Kumara Wedges & Creamy Apple Slaw
Oh, happy days! With a heavenly combination of colourful apple slaw served alongside kumara wedges, and a sticky-sweet cherry glaze slathered over pork meatballs, this is a modern and delicious union that will be happily devoured by all.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Garlic & Herb Seasoning
1 bag
salad leaves
1 bag
slaw mix
1 packet
mayonnaise
(Contains Egg; )
1
Kumara
1 sachet
Aussie Spice Blend
2 clove
garlic
1 packet
Cherry Sauce
1 packet
BBQ sauce
1
apple
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat oven to 220°C/200°C fan-forced. Peel, then cut kumara into wedges, then place on a lined oven tray. Sprinkle with Aussie spice blend, season with salt, drizzle generously with olive oil and toss to coat. Add a splash of water to the tray and roast until tender, 20-25 minutes.
Meanwhile, finely chop garlic. In a medium bowl, combine pork mince, fine breadcrumbs, garlic, the egg, garlic & herb seasoning and a pinch of salt. Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person).
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). Remove the pan from the heat, then add cherry sauce and BBQ sauce and cook, turning the meatballs to coat, 1 minute.
While the meatballs are cooking, thinly slice apple into sticks. Roughly chop salad leaves.
In a large bowl, combine slaw mix, apple, baby spinach, 1/2 the mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
Divide BBQ and cherry-glazed pork meatballs, spiced kumara wedges and creamy apple slaw between plates. Spoon any remaining glaze from the pan over meatballs. Serve with remaining mayo.