BBQ-Glazed Pork "Funny Face" Meatballs
with Cheesy Mash & Steamed Baby Broccoli Hair
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Bursting with flavour these smokey meatballs will satisfy the fussiest of eaters. Most importantly, we haven’t forgotten the veggies - let the kids build their own meatball funny face, and devour it again in no time!
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
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten; 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
1 packet
Dijon Mustard
(Contains Sulphites; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• 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.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• In a medium bowl, combine pork mince, fine breadcrumbs, All-American spice blend and the egg. • Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs (5-6 per person). Transfer to a plate. • 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). Transfer to a plate.
Little cooks: Join the fun by combining the meatball mixture! 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, 12-15 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. Toss to combine and cover to keep warm.
Little cooks: Take the lead by tossing the baby leaves!
• Drain the potato and return to the saucepan. Add the butter, milk and shredded Cheddar cheese to potato. Mash until smooth. 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 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 cheesy mash in the centre of each plates. • Top with BBQ-glazed pork meatballs to resemble a face with eyes and mouth. Divide steamed baby broccoli to resemble hair. • Spoon over any remaining BBQ glaze to serve. Enjoy!