Apricot-Glazed Pork Meatballs
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Apricot-Glazed Pork Meatballs

Apricot-Glazed Pork Meatballs

with Potato Fries & Carrot Slaw

Your favourite plump little orange fruit has been turned into a sauce and wrapped around tender chermoula-spiced pork meatballs to add a burst of sweetness. Paired with classic potato fries and a crunchy slaw, you can’t go wrong!

Tags:
Kid Friendly
•Over 30g protein
Allergens:
Gluten
•Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1 stalk

celery

1 packet

pork mince

1 sachet

chermoula spice blend

1 sachet

beef-style stock powder

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Apricot Sauce

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2778 kJ
Fat27.1 g
of which saturates7.4 g
Carbohydrate66.4 g
of which sugars32.8 g
Dietary Fibre7.3 g
Protein36.2 g
Sodium1005 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut potato into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

2
2

• Grate carrot. Thinly slice celery.

3
3

• In a medium bowl, combine pork mince, chermoula spice blend, beef-style stock powder, fine breadcrumbs and the egg. • Using damp hands, shape heaped spoonfuls of the pork mixture into small meatballs (4-5 per person). Transfer to a plate.

4
4

• In a large frying pan, heat a drizzle of olive oil over a 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 apricot sauce and a splash of water, tossing meatballs to coat.

5
5

• Meanwhile, in a second medium bowl, combine shredded cabbage mix, celery, carrot, a drizzle of white wine vinegar and olive oil. Season.

6
6

• Divide apricot-glazed apricot-glazed pork meatballs, potato fries and carrot slaw between plates. • Serve with mayonnaise. Enjoy!