Glazed Pork Meatballs & Kumara Wedges
with Cheesy Cucumber Salad & Mayonnaise
Oh, happy days! With a heavenly combination of a crisp green salad, 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.
We’ve replaced the tomato in this recipe with cherry tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
Kumara
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
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
Classic Roast Seasoning
1 packet
Cherry Sauce
1 packet
BBQ sauce
½ packet
cherry tomatoes
1
cucumber
1 packet
Mixed Salad Leaves
1 packet
Mayonnaise
(Contains Egg; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Peel and cut kumara into wedges. • Set your air fryer to 200°C. Place kumara into the air fryer basket, drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. Cook for 15 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place kumara on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, fine breadcrumbs, garlic, the egg, Aussie spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• 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 heat, then add cherry sauce and BBQ sauce and cook, turning meatballs to coat, 1 minute.
• While the meatballs are cooking, roughly chop cucumber. Thinly slice apple.
• In a large bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season to taste.
• Divide BBQ and cherry-glazed pork meatballs, kumara wedges and cheesy cucumber salad between plates. • Spoon any remaining glaze from the pan over meatballs. Serve with mayonnaise. Enjoy!