Mustard Pork Meatballs in Creamy Herb Sauce
with cauliflower mash and veg
The wonderful depth of flavour in this recipe comes from a blend of Central American spices and a dash of mustard. For a lower-carb option, the mash in this dish is bulked up with cauliflower. Garlicky veg rounds out a delicious dish.
The quantities provided above are averages only.
Ingredients
300 grams
Cauliflower
1 unit(s)
Courgette
1 unit(s)
Carrot
2 unit(s)
Garlic
5 grams
Parsley
110 grams
Creme Fraiche
(Contains Milk)
2 sachet(s)
Central American Style Spice Mix
½ sachet(s)
Mustard
(Contains Mustard)
500 grams
Baby Potatoes
1 pack(s)
Breadcrumbs
(Contains Wheat)
240 grams
Irish Pork Mince
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes in 2cm chunks.
- Cut the cauliflower into florets (like small trees). Halve any large florets.
- Add the potatoes and cauliflower to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim the courgette and quarter lengthways. Cut each piece widthways into thirds to make batons.
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and courgette and fry until tender, 5-6 mins.
- Add half the garlic and fry for 30 secs.
- Season to taste with salt and pepper. Remove from the pan and cover to keep warm.
- In a large bowl, combine the mince, half a mustard sachet (per 2P), Central American spice, breadcrumbs, 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: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the meatballs and fry until browned all over, 5-6 mins.
- Stir in the creme fraiche, parsley and remaining garlic.
- Cover with a lid or foil and simmer until the meatballs are cooked, 6-7 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Divide cauliflower mash and veg between plates.
- Top with mustard meatballs.
- Spoon over any sauce remaining in the pan.
