How many meatballs are too many? The answer is you can never have enough of these herb-infused pork meatballs covered in our punchy onion chutney. A cauliflower and potato mash balances the whole dish out for you to enjoy until your appetite is content.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
chicken-style stock powder
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
herb & mushroom seasoning
Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cut cauliflower into small florets. Cook potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add chicken-style stock powder (see ingredients) and a drizzle of olive oil. Mash until smooth and season to taste. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!
Meanwhile, finely chop garlic and herbs. Cut tomato into wedges. Roughly chop cucumber.
In a medium bowl, combine pork mince, fine breadcrumbs, the egg, herb & mushroom seasoning, garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of 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 the pan from heat, then add onion chutney, a drizzle of balsamic vinegar and the water, then toss meatballs to coat.
TIP: Add a splash more water if the glaze looks too thick.
While the meatballs are cooking, combine tomato, cucumber, mixed leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper, then toss to combine.
Little cooks: Take the lead by tossing the salad!
Stir herbs through mash. Divide cauli-potato mash, herby pork meatballs and onion chutney between plates. Spoon any remaining glaze over meatballs. Serve with garden salad.