Pork Meatballs in Creamy Chive Sauce
with Chips and Green Beans
These Pork Meatballs in Creamy Chive Sauce are a true crowd-pleaser. The easy sauce brings extra flavour and is a deliciously simple way to elevate your dinner and try something new.
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 grams
Potatoes
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Pork Mince
150 grams
Green Beans
1 bunch(es)
Chives
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and half the garlic. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, 5 per person. Pop your meatballs onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Trim the green beans. Roughly chop the chives (use scissors if easier).
When the chips are halfway through cooking, turn them and add the meatballs to the top shelf of your oven.
Bake the meatballs until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When 10 mins of baking time remain, bring a saucepan of water with 1/4 tsp salt to the boil.
When boiling, add the green beans and cook until tender, 3-5 mins. Once cooked, drain in a sieve and pop back into the pan, off the heat.
Season with salt and pepper, add a knob of butter (if you have any), then cover with a lid or foil to keep warm. Set aside.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the remaining garlic and cook for 30 secs.
Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then stir through the creme fraiche and remove from the heat. Stir in three quarters of the chives.
Taste and season with salt and pepper if needed.
When everything's ready, stir the cooked meatballs through the creamy sauce and warm through if necessary.
Share the meatballs and sauce between your plates. Sprinkle over the remaining chives for those who'd like them.
Serve with the chips and green beans alongside.
Enjoy!
