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Southwestern Pork Meatballs

Southwestern Pork Meatballs

with Roast Potatoes & BBQ Sauce

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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.

Allergens:GlutenEggs

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2460 kJ
Fat18.6 g
of which saturates5.4 g
Carbohydrate55.7 g
of which sugars16.8 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Strainer
Medium Bowl
Plate
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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).

4

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!

5

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.

6

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!