Rosemary Pork Meatballs and Cheesy Chips
with red wine jus and roasted carrots
A hint of something herby in this dish comes in the form of rosemary, which is mixed into the pork meatballs in this hearty recipe. Rosemary is a robust herb that pairs particularly well with pork, and it's not a poor accompaniment for the cheesy chips that also appear on this plate either.
Tags:
Protein Rich
Allergens:
Sulphites
•Wheat
•Milk
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Pork Mince
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 sachet(s)
Cranberry Chutney
600 grams
Potatoes
2 unit(s)
Carrot
1 unit(s)
Rosemary
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Onion
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3074 kJ
Energy (kcal)735 kcal
Fat26.1 g
of which saturates11.7 g
Carbohydrate92 g
of which sugars18.4 g
Dietary Fiber0.1 g
Protein39.1 g
Cholesterol0 mg
Salt2.65 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
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer. Cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
- When 5 mins of cooking time remain, push the chips together and scatter over the cheese. Cook for the remaining time, allowing the cheese to melt.
2
- Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
3
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Roast on the middle shelf of the oven until tender, 20-25 mins. Turn the tray halfway through cooking.
4
- In a large bowl, mix rosemary, mince, garlic, 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.
- Pop onto a (separate) lined baking tray. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.
- Bake on the top shelf of the oven until browned outside and cooked through, 12-15 mins.
5
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion and fry until softened, 4-5 mins.
- Stir in the red wine jus and cranberry chutney.
- Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
- When the meatballs are cooked through, add them to the sauce and toss to coat.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Share the cheesy chips and roasted carrot between plates.
- Seve the meatballs and sauce alongside.
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