BBQ & Cherry-Glazed Pork Meatballs
with Spiced Potato Wedges & Creamy Apple Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1
apple
1 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
1
Cucumber
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
1 packet
BBQ Sauce
(May be present: Eggs, Fish, Milk, Sesame, Soy)
2 packet
Potato
Nutrition Values
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Cut potato into wedges, then place on a lined oven tray. Sprinkle with Aussie spice blend, season with salt, drizzle generously with olive oil and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, fine breadcrumbs, garlic, the egg, classic roast seasoning 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. Season to taste.
• Divide glazed pork meatballs, kumara wedges and cucumber salad between plates. • Spoon any remaining glaze from the pan over meatballs. Enjoy!
