BBQ-Glazed Pork Meatballs
with Cheesy Mash & Steamed Baby Broccoli
These pork meatballs are bursting with the tried and true flavour of our All-American spice blend and tangy BBQ sauce. On the side, we've got steamed baby broccoli and creamy potato mash loaded with moreish Cheddar cheese. Easy cheesy!
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
potato
1 bunch
baby broccoli
½ 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 sachet
All-American Spice Blend
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
BBQ sauce
½ packet
dijon mustard
(Contains Sulphites; )
½ sachet
Chicken-Style Stock Powder
1 packet
pork mince
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
30 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Halve any thicker stalks of baby broccoli lengthways.
• In a medium bowl, combine the pork mince, fine breadcrumbs (see ingredients), All-American spice blend and egg. • Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: Don't worry if the meatballs char a little, this adds to the flavour!
• While the meatballs are cooking, cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. • In the last 6-7 minutes of cook time, add baby broccoli to a colander or steamer basket and place on top of the saucepan. Cover with a lid and steam until tender. • Transfer baby broccoli to a medium bowl, then add the baby leaves. Drizzle with a little olive oil, season with salt and pepper and cover to keep warm.
• Drain the potato and return to the saucepan. • Add the butter, milk and salt, then mash until smooth. • Stir through shredded Cheddar cheese. Set aside.
Little cooks: Get those muscles working and help mash the potatoes!
• Return the frying pan to low heat. Add the water, BBQ sauce, dijon mustard (see ingredients) and chicken-style stock powder (see ingredients). Stir until well combined and simmer until thickened slightly, 2-3 minutes. • Return the meatballs to the pan and toss to coat in the sauce.
TIP: Add a dash more water if the sauce gets too thick.
• Divide the cheesy mash, BBQ pork meatballs and steamed greens between plates. • Spoon over any remaining BBQ glaze to serve. Enjoy!