Pork Meatballs and Creamy Mash
with tomato spinach sauce
The creamy mashed potato and tangy tomato sauce in this dish are standouts in their own right but even with this being the case, the juicy pork meatballs can't help but steal the show.
Tags:
Calorie Smart
•Family Friendly
•Climate Conscious
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Garlic
60 grams
Baby Spinach
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains Wheat)
600 grams
Potatoes
240 grams
Irish Pork Mince
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2566 kJ
Energy (kcal)613 kcal
Fat15.9 g
of which saturates5.6 g
Carbohydrate84.9 g
of which sugars16.1 g
Dietary Fiber2.2 g
Protein32 g
Cholesterol0 mg
Salt3.07 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes. Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes 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.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
3
- In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
- Add the pork mince and half the dried Italian herbs (double for 4p).
- 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.
4
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach and half the parsley. Once wilted, add the meatballs and cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter.
6
- Divide the creamy mashed potato between bowls.
- Top with pork meatballs and tomato spinach sauce.
- Garnish with a sprinkling of the remaining parsley.
