Pork Meatballs & Indian Coconut Sauce
with Bombay Potatoes & Slaw
Explore a flavour fusion like no other – classic pork meatballs with an Indian-inspired twist. Gently spiced pork, Bombay potatoes and crunchy slaw all tied together in a creamy coconut sauce, this unlikely pairing will catch you by surprise as the flavours meld together in the most exquisite way.
This recipe is under 650kcal per serving.
We’ve replaced the radish in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 sachet
Brown Mustard Seeds
2 clove
garlic
1
carrot
1 packet
pork mince
1 sachet
Mild North Indian Spice Blend
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
Mumbai Spice Blend
1 packet
coconut milk
1 packet
Shredded Cabbage Mix
1 packet
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray with a drizzle of olive oil and a generous pinch of salt. Sprinkle over brown mustard seeds and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Grate carrot.
• In a medium bowl, combine beef mince, mild North Indian spice blend, fine breadcrumbs, the egg and half the garlic. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a generous 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). Add the honey and toss to coat. Transfer to a plate.
• Wipe out frying pan and return to medium-low heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season and set aside.
TIP: Add a splash of water if the sauce looks too thick.
• In a second medium bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide beef meatballs, Bombay potatoes and slaw between plates. • Pour Indian coconut sauce over meatballs. • Tear over parsley to serve. Enjoy!