Pork Meatballs & Creamy Chive Sauce
with Veggie Mash & Garden Salad
- Milk
Give meat and three veg an upgrade with an array of flavoursome sides. Fun pork meatballs get a creamy chive-infused sauce, and we’ve taken regular mash to new heights by adding sweet carrot. This is a modern meal that satisfies that comfort food craving! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
potato
1
carrot
2 clove
garlic
1
tomato
1
cucumber
1 bag
chives
1 bag
salad leaves
1 packet
pork mince
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Boil the kettle. Peel the potato and carrot and cut into large chunks. Half-fill a medium saucepan with the boiling water, add potato and carrot in boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add a drizzle of olive oil and season generously with salt. Mash until smooth and cover to keep warm.
While the veggies are cooking, finely chop the garlic. Cut the tomato into wedges. Thinly slice the cucumber into half-moons. Finely chop the chives. In a large bowl, add the tomato, cucumber, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. Set aside.
In a medium bowl, combine the pork mince and garlic & herb seasoning. Using damp hands, shape heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
Wipe out and return the frying pan to a medium-low heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the longlife cream (see ingredients), vegetable stock powder, Dijon mustard and a splash of water and simmer until slightly thickened, 1-2 minutes. Remove from the heat and stir in the chives. Return the cooked meatballs and any resting juices to the pan and turn to coat. Season to taste.
Divide the pork meatballs and creamy chive sauce, veggie mash and garden salad between plates. Spoon any remaining sauce from the pan over the meatballs to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The creamy chive sauce was a hit, with many praising its rich and delicious taste; some found it a bit too salty or overpowering.
- Ease of prep: Customers found this recipe quick and easy to follow, with straightforward instructions for a tasty meal.
- Suggestions: Consider simmering the meatballs in the sauce longer to prevent dryness; reduce stock for a less salty sauce.
- Portions: Many felt the meat and mash portions were too small, especially for families; consider adding extra vegetables to bulk up the meal.
- Texture: Some found the meatballs a bit dry; others enjoyed the combination of veggie mash and meatballs for a comforting meal.
