Pork Meatballs & Roast Veggie Medley
with Baby Rainbow Carrots & Gravy
- Sulphites
- Wheat
- Gluten
Dinner just leveled up! Tonight’s one-tray wonder is a hearty, no-fuss feast featuring juicy pork meatballs, tender roasted veggies and a rich savoury gravy to bring it all home. One tray, tons of flavour, zero stress!
Ingredients
1 packet
Chopped Potato
(Contains: Sulphites; )
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
250 g
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Classic Roast Seasoning
1 packet
Baby Rainbow Carrots
1
Red Onion
1
White Turnip
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice beetroot into thin wedges. Slice red onion into wedges. Cut parsnip into wedges lengthways. Trim green tops from baby carrots and scrub them clean (halve any thick carrots lengthways). • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a medium bowl, combine pork mince, classic roast seasoning, fine breadcrumbs, the egg, and a generous pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (5-6 per person). Transfer to a plate.
• When veggies have 15 minutes remaining, remove try from oven, add meatballs and roast until cooked through, 10-15 minutes. • Meanwhile, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.
• Divide pork meatballs & veggie bake between plates. • Pour over gravy and tear over parsley to serve. Enjoy!
