Cherry & BBQ-Glazed Pork Meatballs
with Wedges, Corn & Creamy Slaw
Round out the warmer months with spectacular pork meatballs, drizzled with a sticky-sweet cherry and BBQ glaze. And for the real 'cherry' on top, we’ve added wedges and a creamy radish slaw for crunch and depth of flavour to boot!
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 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
250 g
Pork Mince
1 packet
Slaw Mix
1 packet
Parsley
1 packet
BBQ Sauce
(May be present: Eggs, Fish, Milk, Sesame, Soy)
2 packet
Potato
1 sachet
Kiwi Spice Blend
1
Corn
1 sachet
Crispy Chip Spice Blend
(Contains: Gluten, Wheat; )
2
Radish
1 packet
Mayonnaise
(May be present: Eggs, Fish, Sesame, Soy)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
• Place on lined oven tray. Sprinkle with crispy seasoning, drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, cut corn cobs in half. Place on a second lined oven tray.
• Drizzle with olive oil and season with salt and toss to coat. Roast until tender and slightly charred, 15-20 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the wedges.
• Meanwhile, combine pork mince, fine breadcrumbs, the egg, Aussie spice blend and a pinch of salt in a medium bowl. • 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 pan from heat, then add cherry sauce and BBQ sauce, turning meatballs to coat.
• While the meatballs are cooking, thinly slice radish. Roughly chop parsley.
• In a large bowl, combine slaw mix, radish, parsley, the mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide creamy slaw between bowls. Top with BBQ and cherry-glazed pork meatballs, potato wedges and corn cob. • Spoon any remaining glaze from the pan over meatballs to serve. Enjoy!
