Easy Pork Meatballs & Baby Carrots
with Potato-Turnip Mash & Balsamic Salad
Pork meatballs become super scrumptious when coated in a tomato based herby sauce and all on top of a helping of potato and turnip mash. A fresh baby carrot salad cuts through everything and brings this delicious dish to perfection.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
potato
1
turnip
1 bunch
Dutch Carrots
2 clove
garlic
1 packet
pork mince
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
passata
½ packet
spinach & rocket mix
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
¼ cup
water
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to boil. Peel potato and turnip and cut into bite-size chunks. Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). Finely chop garlic. • Cook potato and turnip in the boiling water until easily pierced with a fork, 12-15 minutes. • Meanwhile, add carrots and a splash of water to microwave-safe bowl, then cover with a damp paper towel. Microwave on high until just tender, 2-4 minutes. Drain, season to taste with salt and pepper, then return to the bowl and cover to keep warm.
• Drain potatoes and return to saucepan. Drain potatoes and turnip, and return to saucepan. Add the butter and chicken-style stock powder and mash until smooth. Cover to keep warm. • Meanwhile, combine pork mince, garlic & herb seasoning and a pinch of salt in a medium bowl. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. Add passata, meatballs and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes.
• In a medium bowl, combine spinach, rocket & fennel mix, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide turnip mash between plates. Top with garlicky pork meatballs. Serve with zucchini and balsamic rocket salad. Enjoy!