Saucy Pork Meatballs & Potato Mash
with Steamed Veggies & Chilli Flakes
How do you improve on juicy pork meatballs? You serve them in a rich tomato-based sauce for tons of delicious flavour! Then, take your saucy meatballs and pile them onto fluffy mashed potatoes - the ultimate vehicle for soaking up all that tasty goodness!
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
2 clove
garlic
2
potato
1 head
broccoli
1
carrot
1 packet
pork mince
1 sachet
Kiwi Spice Blend
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
tomato sugo
1 sachet
Chicken-Style Stock Powder
pinch
chilli flakes
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
40 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
water
1 tsp
brown sugar
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to boil. Finely chop garlic. • Peel potato and cut into large chunks. Trim baby broccoli (halve any thick stalks lengthways). Thinly slice carrot into sticks. • Combine pork mince, Kiwi spice blend, fine breadcrumbs and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. Little cooks: Help with cracking the egg.
• Add potato to saucepan of boiling water and cook for 15 minutes. • When potato has 7 minutes remaining, place a colander or steamer basket on top of saucepan and add green beans and carrot. • Cover with a lid and steam until veggies are tender, and potatoes can be easily pierced with a knife.
• Meanwhile, 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). Transfer to a plate.
• When veggies are done, transfer to a medium bowl, season to taste and cover to keep warm. • Drain potatoes and return to saucepan. Add the butter (for the mash) and milk, then mash until smooth. Season generously with salt then cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Add tomato sugo, chicken style stock powder, the water, brown sugar, butter (for the sauce) and cooked meatballs. • Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Divide potato mash and steamed veggies between plates. • Top with pork meatballs and spoon over remaining sauce. • Garnish the adults portion with a pinch of chilli flakes (if using). Enjoy!