Cheesy BBQ Pork Meatballs
with Carrot Fries, Cucumber Slaw & Smokey Aioli
- Eggs
- Soy
- Milk
We got inspired by our American friends and their use of smokey, sweet and spiced flavours in Southwestern-style meals. That’s why these meatballs are flavoured with our barbecue seasoning, 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 40g carbohydrates per serving.*
Ingredients
2
carrot
2 clove
garlic
1 packet
pork mince
1 sachet
barbecue seasoning
1 bag
baby spinach leaves
1
cucumber
1 bag
slaw mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut 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.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, shredded Cheddar cheese, garlic and barbecue seasoning. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• When the fries have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook pork 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 baby spinach leaves and cucumber.
• In a second medium bowl, combine slaw mix, baby spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cheesy BBQ pork meatballs, carrot fries and cucumber slaw between plates. • Serve with burger sauce (see ingredients). Enjoy!
