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BBQ & Cherry-Glazed Pork Meatballs
BBQ & Cherry-Glazed Pork Meatballs

BBQ & Cherry-Glazed Pork Meatballs

with Kumara Wedges & Cucumber Salad

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.

Tags:
Kid Friendly
Allergens:
Gluten(Wheat)
Eggs

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

Total35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

2 clove

garlic

1 packet

pork mince

1 packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

Cherry Sauce

(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy. )

1

cucumber

1 bag

Mixed Salad Leaves

1 packet

mayonnaise

(Contains: Eggs; May be present: Wheat, Cashew, Almond, Sesame, Soy, Fish. )

1

Kumara

1 sachet

Aussie Spice Blend

1 packet

BBQ sauce

(May be present: Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy. )

1

apple

Not included in your delivery

olive oil

1

egg

(Contains: Eggs; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3349 kJ
Fat37.8 g
of which saturates9.3 g
Carbohydrate75.7 g
of which sugars37.4 g
Protein36 g
Sodium1705 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Peel and cut kumara into wedges, then place on a lined oven tray. Sprinkle with garlic & herb seasoning, season with salt, drizzle generously with olive oil and toss to coat. • Add a splash of water to the tray and bake until tender, 20-25 minutes.

Little cooks: Help with sprinkling over the seasoning and tossing the wedges.

2
2

• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, fine breadcrumbs, garlic, Aussie spice blend, the egg 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!

3
3

• 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.

4
4

• While the meatballs are cooking, roughly chop cucumber. Thinly slice apple.

5
5

• In a large bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide BBQ and cherry-glazed pork meatballs, kumara wedges and cucumber salad between plates. • Spoon any remaining glaze from the pan over meatballs. Serve with mayonnaise. Enjoy!