Spiced Pork Meatballs & Cheesy Garlic Roast Veggies
with Caramelised Onion & Tomato Salad
- Milk
- Gluten(Wheat)
- Eggs
- Soy
We love this meal – full of twists on the classic meat and veg. Pork mince is a great base for big bold flavours and with homely Aussie spice blend and caramelised onion partnering up, you can banish memories of boring meatballs forever.
Ingredients
1
beetroot
1
parsnip
1
carrot
1
onion
1
tomato
1
white turnip
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat))
1 bag
salad leaves
1 packet
garlic aioli
(Contains: Eggs, Soy)
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1 tbs
balsamic vinegar
½ tbs
water
1
egg
(Contains: Eggs)
1 tsp
brown sugar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C. Cut the beetroot, carrot and parsnip into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Finely chop the garlic. In a small bowl, combine 1/2 the garlic and butter, melt in the microwave and mash with a fork until smooth. Remove from oven and drizzle over the melted butter and sprinkle over the grated Parmesan cheese. Roast until golden, 10-12 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, thinly slice the red onion. Roughly chop the tomato. Thinly slice the white turnip. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
In a medium bowl, combine the pork mince, fine breadcrumbs, egg, Aussie spice blend, remaining garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
Wipe out the frying pan and return to a medium-high heat with a generous drizzle of olive oil. 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.
While the meatballs are cooking, combine the tomato, turnip, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.
Divide the spiced pork meatballs, cheesy garlic roast veggies and tomato salad between plates. Top the meatballs with the caramelised onion. Serve with the garlic aioli.
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: Some found preparation time-consuming, but baking meatballs alongside vegetables can streamline the process and reduce hands-on time.
- Suggestions: Consider oven-baking the meatballs with the vegetables for a healthier option that also saves time and uses less oil.
- Portions: A few extra meatballs per person would improve the serving size for some diners.
