Pork Meatballs in Creamy Chive Sauce
with chips and green beans
Oven-baked pork meatballs are cooked to juicy perfection then smothered in a creamy chive-infused sauce and served up alongside crisp green beans and hand-cut chips for a classic and comforting weeknight meal.
Tags:
Family Friendly
Allergens:
Wheat
•Milk
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 pack(s)
Breadcrumbs
(Contains Wheat)
250 grams
Pork Mince
150 grams
Green Beans
5 grams
Chives
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chicken Stock
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
to taste
Butter (Optional)
Nutrition Values
Energy (kJ)3204 kJ
Energy (kcal)766 kcal
Fat36.6 g
of which saturates15.2 g
Carbohydrate78.7 g
of which sugars6.1 g
Dietary Fiber0 g
Protein34 g
Cholesterol0 mg
Salt3.51 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
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- In a large bowl, combine pork mince, breadcrumbs and half the garlic.
- Add in ¼ tsp salt, 2 tbsp water and half the Italian herbs (double all for 4p).
- Season with pepper and mix together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
- Roll into evenly-sized balls, five per person.
- Pop the meatballs onto a separate lined baking tray.
3
- Trim the green beans.
- Roughly chop the chives (use scissors if you prefer).
- When the chips are halfway through cooking, turn the tray then pop the meatballs into the oven.
- Bake until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- When 10 mins of cooking time remain, boil a pot of salted water.
- When boiling, add the green beans and cook until tender, 3-5 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Season with salt and pepper, add a knob of butter (if you have any to hand). Set aside and cover to keep warm.
TIP: To save time you can also boil the water in your kettle.
5
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the remaining garlic and cook until fragrant, 30 secs.
- Stir in the creme fraiche, stock powder and 75ml water (double for 4p).
- Bring to the boil and simmer until slightly thickened, 1-2 mins.
- Once thickened, stir in three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.
6
- When everything is ready, stir the cooked meatballs through the creamy sauce (reheating the sauce if necessary).
- Share the meatballs and sauce between plates.
- Sprinkle over as much of the remaining chives as you like.
- Serve with chips and green beans alongside.
