Pork Meatballs in Balsamic Onion Gravy
with Chive Mash and Peas
This delicious Pork Meatballs in Balsamic Onion Gravy has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
3
Garlic Clove
1
Mixed Herbs
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Pork Mince
1
Onion
12
Balsamic Vinegar
(Contains Sulphites)
28
Red Wine Stock Paste
(Contains Sulphites)
1
Chives
120
Peas
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
1
Plain Flour for the Gravy
250
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.
Meanwhile, peel and grate one third of the garlic (or use a garlic press).
In a large bowl, combine the grated garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. Transfer the meatballs onto one side of a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the other side of the baking tray.
Bake the meatballs and garlic on the top shelf of your oven until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion.
Once the pan is hot, fry the onion, stirring often,until softened, 5-7 mins. Stir in the balsamic vinegar. Cook until evaporated, 1-2 mins.
Stir in the flour for the gravy (see pantry for amount) and cook for 1 min. Gradually stir in the water for the sauce (see pantry for amount), then stir in the red wine stock paste. Bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 7-8 mins. Add a splash of water if it's a little too thick.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Once the potatoes are cooked, add the roasted garlic, a knob of butter and a splash of milk (if you have any). Mash until smooth. Season to taste with salt and pepper.
Finely chop the chives (use scissors if easier). Mix half of the chives into the mash.
When the meatballs are cooked, add them to the gravy in the frying pan. Add the peas. Mix well to combine. Cook until piping hot, 1-2 mins.
Share the mash between plates and spoon over the meatballs, peas and gravy. Sprinkle over the remaining chopped chives to finish.
Enjoy!
