Spiced Pork & Parmesan Meatballs
with Cucumber Salad & Herby Mayo- Milk
- Gluten(Wheat)
- Eggs
- Soy
We’ve put a spin on pork meatballs with the addition of leafy greens and Parmesan cheese for this flavour-packed dish! These meatballs speak for themselves - a simple cucumber salad and a drizzle of herby mayo are all they need to make up the perfect bite. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
cucumber
1
carrot
1 packet
Baby Leaves
1 packet
pork mince
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber. Using a vegetable peeler, slice carrot into ribbons. Finely chop baby leaves.
• In a medium bowl, combine pork mince, Aussie spice blend, grated Parmesan cheese, baby leaves, fine breadcrumbs and the egg. • 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). Set aside. • In a large bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add mixed salad leaves, cucumber and carrot. Toss to combine and season to taste.
• Divide cucumber salad between bowls. Top with Parmesan pork meatballs. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!
