Cheesy Pork Meatballs

Cheesy Pork Meatballs

with Carrot Fries, Cucumber Slaw & Smokey Aioli

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We got inspired by our American friends and their use of smokey, sweet and spiced flavours in Southwestern meals. That’s why these meatballs are flavoured with our All-American spice blend, then served with crunchy slaw and carrot fries for a new, low-carb take on dinner that will quickly become an instant classic.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcal

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove


1 packet

pork mince

1 bag

baby spinach leaves



1 bag

slaw mix

1 packet

smokey aioli


1 packet

shredded Cheddar cheese


1 sachet

All-American spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2475 kJ
Fat43.5 g
of which saturates12.4 g
Carbohydrate25.2 g
of which sugars12.9 g
Dietary Fibre5.7 g
Protein33.2 g
Sodium1283 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.


While the fries are baking, finely chop the garlic. In a medium bowl, combine the pork mince, shredded Cheddar cheese, garlic and All-American spice blend. Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.


When the fries have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).


While the meatballs are cooking, roughly chop the baby spinach leaves and cucumber.


In a second medium bowl, combine the slaw mix, baby spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.


Divide the cheesy pork meatballs, carrot fries and cucumber slaw between plates. Serve with the smokey aioli.