Southwestern Pork Meatballs
with Roast Potatoes & BBQ Sauce
We got inspired by our American friends and their use of smokey, sweet and spiced flavours in Southwestern meals. That’s why these meatballs are studded with corn and served with herbed wedges for a new take on dinner that will quickly become an instant classic.
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/ Serving 4 people
/ Serving 4 people
4 unit
potato
2 sachet
dried oregano
2 clove
garlic
1 tin
sweetcorn
1 bunch
chives
2 unit
tomato
2 unit
cucumber
1 packet
pork mince
2 packet
fine breadcrumbs
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1 sachet
All-American spice blend
1 bag
baby spinach leaves
2 tub
BBQ sauce
Not included in your delivery
olive oil
2 unit
eggs
(ContainsEggs)½ tsp
salt
1 tbs
balsamic vinegar
½ tsp
honey
Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes (unpeeled) into 1cm wedges. Divide the potatoes and dried oregano over two oven trays lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and spread in a single layer. Roast for 25-30 minutes or until tender. TIP: Cut the potatoes to the correct size to ensure they cook in the allocated time.
While the potatoes roast, finely chop the garlic (or use a garlic press). Thinly slice the chives. Thinly slice the tomato into half-moons. Thinly slice the cucumber into rounds. Drain the sweetcorn.
In a large bowl, add the pork mince, fine breadcrumbs, egg, garlic, chives, All-American spice blend, the salt, 1/2 the sweetcorn, and a pinch of pepper and mix to combine. Using damp hands, shape spoonfuls of the mixture into meatballs and transfer to a plate (you should get about 20 meatballs).
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the meatballs and cook, turning regularly, for 4-5 minutes, or until browned. Reduce the heat to medium, add the remaining sweetcorn to the pan and cook, tossing occasionally, for a further 4-5 minutes or until golden and lightly charred. TIP: If your pan is getting crowded, cook in batches for the best results!
While the meatballs are cooking, combine the balsamic vinegar, honey and 4 tsp of olive oil in a large bowl. Season to taste with salt and pepper. Add the baby spinach leaves, tomato and cucumber to the bowl. Toss to coat just before serving.
Divide the potatoes, Southwestern pork meatballs and charred corn between plates. Serve with the BBQ sauce and salad.
TIP: For kids, follow our serving suggestion in the main photo!