Apricot-Glazed Pork Meatballs & Veggies
with Garlic Cauliflower & Broccoli Rice
We’re pairing apricot and pork for the ultimate flavour combo! Apricot sauce is turned into a glaze and slathered over pork meatballs for a tasty dinner. If you have any glaze left it will be soaked up in a fragrant cauliflower and broccoli rice.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Cauli-Broccoli Rice
1 packet
Green beans
1 packet
Apricot Sauce
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Chilli Flakes
250 g
Pork Mince
1
Baby Broccoli
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice carrot into half-moons. Trim green beans
and cut into thirds. Halve any thicker stalks of baby broccoli
(see ingredients) lengthways.
• In a medium bowl, combine pork mince, fine breadcrumbs, the egg, half
the chicken-style stock powder, half the garlic and a pinch of salt.
• Using damp hands, roll heaped spoonfuls of pork mixture into small
meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook
in batches if your pan is getting crowded).
• Remove pan from heat, then add apricot sauce (see ingredients) and a
splash of water, turning meatballs to coat.
• Meanwhile, heat a second large frying pan over medium-high heat with a
drizzle of olive oil. Cook cauli-broccolirice until softened, 2-4 minutes.
• Add remaining chicken-style stock powder and remaining garlic. Cook,
stirring until fragrant, 1-2 minutes. Season with salt and pepper to taste,
then transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook
carrot, baby broccoli and green beans, until tender, 4-6 minutes.
• Remove pan from heat, then add the soy sauce and toss veggies to coat.
• Divide garlic cauliflower and broccoli rice between bowls.
• Top with apricot-glazed pork meatballs and veggies.
• Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
