Caribbean Beef & Pork Meatballs
with Cheesy Fries, Garlic Aioli & Corn Slaw
- Gluten
- Wheat
- Milk
- Eggs
- Soy
Tender sweetcorn is the perfect addition to a colourful slaw, it's juicy and sweet. Keep tastiness going by spicing the beef and pork meatballs in a Caribbean jerk seasoning. If that’s still not enough for you, we’re positive the cheesy fries will propel you to the finish line.
Ingredients
1 packet
Slaw Mix
1 tin
Sweetcorn
250 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Parsley
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
2
Radish
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crispy.
• Meanwhile, drain sweetcorn. Thinly slice radish.
• In a medium bowl, combine beef & pork mince, mild Caribbean jerk seasoning, fine breadcrumbs and the egg. • Using damp hands, shape heaped spoonfuls of the mince mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large frying pan, heat a generous 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, add the honey and turn meatballs to coat.
• Meanwhile, combine slaw mix, radish, and sweetcorn in second medium bowl. • Drizzle with white wine vinegar and olive oil. Season to taste.
• Divide cheesy fries, corn slaw and Caribbean beef and pork meatballs between plates. • Tear over parsley (see ingredients) and serve with garlic aioli. Enjoy! Little cooks: Add the finishing touch by sprinkling over the parsley!
