Pork Meatballs in Creamy Leek and Mustard Sauce
with Mashed Potato and Green Beans
These Pork Meatballs in Creamy Leek and Mustard Sauce are crowd pleaser and are to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
2
Garlic Clove
80
Green Beans
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Pork Mince
1
Leek
75
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
17
Wholegrain Mustard
(Contains Mustard)
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
100
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).
Peel and grate the garlic (or use a garlic press). Trim the green beans.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
While the potatoes cook, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the pork mince.
Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person, then pop onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.
When the meatballs have cooked for a few mins, add the green beans to the baking tray. Drizzle with oil, season with salt and pepper, then roast for the remaining time until tender, 8-10 mins.
Trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.
Once the leeks have softened, add the remaining garlic and cook for 1 min.
Stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.
When the meatballs are cooked, add them to the creamy sauce and stir to coat.
Share the mash between your plates, then top with the meatballs. Spoon over all of the creamy sauce from the pan.
Serve with the green beans alongside.
Enjoy!
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