Classic Pork Meatballs & Crushed Potatoes
with Garlic Asparagus
- Gluten
- Wheat
Sometimes simple is best, but we would never skimp on the flavour! Tonight’s twist on the classic meat and three veg brings you juicy pork meatballs, creamy potato mash and tender carrot and asparagus for tasty, fuss-free fare.
Ingredients
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Asparagus
2
Garlic
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Finely chop garlic. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add chicken-style stock powder, the butter and half the garlic and cook, stirring, until fragrant, 1 minute. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!
• Meanwhile, trim ends and halve asparagus. Thinly slice carrot into sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat.
• Divide pork meatballs, garlic crushed potatoes and garlic asparagus between plates. Enjoy!
