BBQ-Glazed Pork Meatballs
with Parsnip-Potato Mash & Charred Corn Slaw
A classic BBQ sauce is a wonderful topping to add, but we’re being a bit tricky tonight. Surprise everyone by using the BBQ sauce as a glaze for the pork meatballs. The smokey specialised Kiwi flavours will sing in the pan. The surprises don’t stop there because we’re making a veggie mash with parsnip and potato, a one-up from the beloved mash potato.
This recipe is under 650kcal per serving.
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
2
Potato
1
Parsnip
Garlic
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
BBQ Sauce
1
Slaw Mix
1
Sweetcorn
1
baby kale
1
Pork Mince
1
Kiwi Spice Blend
Not included in your delivery
1
olive oil
milk
(Contains Milk; )
egg
(Contains Egg; )
white wine vinegar
Nutrition Values
Instructions
• Bring a medium saucepan of salted water to the boil. • Peel potato and parsnip, then cut both into small chunks. Peel garlic cloves. • Cook potato, parsnip and garlic cloves in the boiling water until easily pierced with a fork, 10-15 minutes. Drain. • Return veggies and garlic to pan, then add the milk and a drizzle of olive oil. Season with salt and mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the veggies unpeeled! Little cooks: Get those muscles working and help mash the veggies!
• Meanwhile, drain sweetcorn. Roughly chop baby leaves. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a medium bowl, combine beef & pork mince, fine breadcrumbs, Kiwi spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine pork mince, fine breadcrumbs, kiwi spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mince mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• Set your air fryer to 200°C. • Place meatballs and BBQ glaze into air fryer basket and cook until cooked through, 8-10 minutes. Cook in batches if needed.
TIP: If you don't have an air fryer, return frying pan to medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Remove from heat, then add BBQ sauce and a splash of water, tossing meatballs to coat.
• While the meatballs are cooking, add slaw mix, baby leaves and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. • Season and toss to coat.
• Divide parsnip-potato mash and charred corn slaw between bowls. • Top with BBQ-glazed beef and pork meatballs.Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic veggie mash and charred corn slaw between plates. • Top with BBQ-glazed pork meatballs. Enjoy!