Autumnal Baked Pork and Apple Meatballs
with Onion Gravy, Mash and Cabbage
Designed by our chefs for a balanced lifestyle, these Autumnal Baked Pork and Apple Meatballs hit the spot. Pairing apples, a rich onion gravy and seasonal cabbage makes a comforting meal that's perfect for autumn. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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
3 unit(s)
Garlic Clove**
1 unit(s)
Apple
1 unit(s)
Red Onion
450 grams
Potatoes
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Dried Rosemary
240 grams
British Pork Mince
150 grams
Shredded Savoy Cabbage
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
¼ tsp
Sugar for the Onions
100 milliliter(s)
Water for the Gravy
Utensils
Cooking Instructions and Tips
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.
Peel and grate the garlic (or use a garlic press). Quarter, core and grate the apple (no need to peel).
Halve, peel and thinly slice the red onion. Chop the potatoes into 2cm chunks (peel first if you prefer).
In a large bowl, combine the breadcrumbs, grated apple, dried rosemary, salt for the breadcrumbs (see pantry for amount) 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. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs 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: The meatballs are cooked when no longer pink in the middle.
Once cooked, remove from the oven and set aside.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, heat a drizzle of oil in a large frying pan on medium heat.
When hot, add the cabbage and remaining garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or some foil). Cook until just tender, 3-4 mins.
Once cooked, transfer the cabbage to a bowl and cover with tin foil to keep warm.
Pop your (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 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.
Add the balsamic vinegar and sugar for the onions (see pantry for amount) to the onion pan and cook until caramelised, 1-2 mins more.
Add the red wine stock paste and water for the gravy (see pantry for amount).
Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).
Add your cooked meatballs to the sauce and gently turn to coat. Warm for 1-2 mins, then remove from the heat.
Serve the meatballs and red wine gravy with the mash and cabbage alongside.
Enjoy!
