Glazed Pork Meatballs & Kumara Wedges
with Cheesy Cucumber Salad & Mayonnaise
Oh, happy days! With a heavenly combination of a crisp green salad, served alongside kumara wedges and a sticky-sweet cherry glaze slathered over pork meatballs, this is a modern and delicious union that will be happily devoured by all.
The quantities provided above are averages only.
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
1
Kumara
1
Garlic & Herb Seasoning
Garlic
1
Pork Mince
1
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
classic roast seasoning
1
Cherry Sauce
1
BBQ Sauce
1
Cherry Tomatoes
1
Cucumber
1
Mixed Salad Leaves
1
Mayonnaise
(Contains Egg; )
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
egg
(Contains Egg; )
white wine vinegar
Nutrition Values
Cooking Steps
• Peel and cut kumara into wedges. • Set your air fryer to 200°C. Place kumara into the air fryer basket, drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. Cook for 15 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place kumara on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, fine breadcrumbs, garlic, the egg, Aussie spice blend and a pinch of salt. • 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 the pan from heat, then add cherry sauce and BBQ sauce and cook, turning meatballs to coat, 1 minute.
• While the meatballs are cooking, roughly chop cucumber. Thinly slice apple. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• In a large bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season to taste.
• Divide glazed pork meatballs, kumara wedges and cucumber salad between plates. • Spoon any remaining glaze from the pan over meatballs. Serve with mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide BBQ and cherry-glazed pork meatballs, kumara wedges and cheesy cucumber salad between plates. • Spoon any remaining glaze from the pan over meatballs. Serve with mayonnaise. Enjoy!