Slow-Cooked Pork Meatball & Gravy Stew
with Garlicky Mash & Nutty Green Salad
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. In this winter warmer, most of the magic happens in the oven, where the meatballs bake with all the good stuff, developing a rich depth of flavour from the gravy stew - which works a treat with the creamy mash. Serve with a simple almond-adorned salad to balance out the richness.
The quantities provided above are averages only.
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
4 clove
garlic
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 bag
soffritto mix
1 sachet
vegetable stock powder
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
potato
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 cup
water
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • Finely chop garlic. Set aside. • In a medium bowl, combine pork mince, fine breadcrumbs, Dijon mustard, garlic & herb seasoning and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large ovenproof saucepan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 4-6 minutes (they will finish cooking in step 3!). • Transfer to a plate.
TIP: Cook in batches if your pan is getting crowded.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until slightly softened, 3-4 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Stir in the water, vegetable stock powder and gravy granules. Bring to the boil. • Return meatballs to saucepan, then cover with a lid or tightly with foil. Bake for 25-30 minutes. • Remove saucepan from oven. Uncover, then bake until sauce is slightly thickened, a further 5-7 minutes. Season to taste.
TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!
• While the meatballs are baking, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain potato, then set aside. • Return saucepan to medium-high heat. Cook the butter and remaining garlic until fragrant, 1 minute. Return potato to pan, then add a generous pinch of salt and the milk. • Remove from heat, then mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potato is cooking, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season with salt and pepper. • Just before serving, add mixed salad leaves. Toss to combine. Sprinkle with flaked almonds.
• Divide slow-cooked pork meatballs and gravy stew and the garlicky mash between bowls. • Spoon any extra gravy from the pan over meatballs. • Serve with nutty salad. Enjoy!