Cheesy Spiced Pork Meatballs
with mash and roasted broccoli
These meatballs are infused with Cajun-inspired flavours for a subtle hint of spice. Served with perfectly tender broccoli and a hearty helping of creamy mashed potato, this is a dish that is warming, comforting and will leave you wanting more.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Garlic
1 unit(s)
Broccoli
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 pack(s)
Passata
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
240 grams
Irish Pork Mince
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- While the potatoes cook, peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- In a large bowl, combine the mince with half the Cajun spice, half the garlic, half the cheese and the breadcrumbs.
- Add 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
NOTE: If you've chosen to swap to pork, simply follow the recipe as written, replacing 'beef' with 'pork' where necessary.
- Pop the meatballs and broccoli onto a lined baking tray.
- Drizzle the broccoli with oil then season with salt and pepper.
- Bake on the top shelf of the oven until the broccoli is crispy and the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the remaining garlic and Cajun spice and cook until fragrant, 30 secs.
- Stir in passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P). Bring to the boil, lower the heat and simmer until thickened, 6-7 mins.
- Season to taste with salt and pepper. Add a splash of water if the sauce is too thick.
- Add the cooked meatballs to the sauce and simmer for 2-3 mins.
- When everything's ready, share the potatoes between plates.
- Top with the meatballs, spooning over the sauce from the pan.
- Serve the roasted broccoli alongside.
- Finish with a sprinkling of the remaining cheese.
