Creamy kale colcannon accompanies succulent pork meatballs glazed in a buttery Ballymaloe relish sauce in this hearty recipe.
240 grams
Pork Mince
600 grams
Potatoes
120 grams
Peas
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Garlic
2 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
80 grams
Kale
1 sachet(s)
Central American Style Spice Mix
¼ tsp
Salt
to taste
Water
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
TIP: Add a splash of water if the sauce is too thick.