Oh, happy days! With a heavenly combination of a crisp green salad, served alongside kūmara 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
sachet
Garlic & Herb Seasoning
packet
Mixed Salad Leaves
apple
packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )
Kumara
Cucumber
packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
g
Pork Mince
sachet
Classic Roast Seasoning
packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk. )
drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
drizzle
white wine vinegar
• Peel and cut orange kūmara into wedges.
• Set your air fryer to 200°C. Place kūmara 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 kūmara wedges 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, in a medium bowl, combine pork mince, fine breadcrumbs, the egg, classic roast seasoning 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 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.
• In a large bowl, combine mixed salad leaves, cucumber, apple and a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.
Little cooks: Take the lead by combining the
ingredients for the salad!
• Divide glazed pork meatballs, kūmara wedges and cucumber salad between plates.
• Spoon any remaining glaze from the pan over meatballs to serve. Enjoy!