Cheesy Oven-Baked Pork Meatballs and Sweet Potatoes
with Burger Sauce and Balsamic Dressed Baby Gem Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the sweet potatoes and meatballs in the oven, then all you need to do is prep and dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
British Pork Mince
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May be present: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Intense™ Tomato
1 unit(s)
Spring Onion
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
12 grams
Balsamic Glaze
(Contains: Sulphites)
45 grams
Burger Sauce
(Contains: Egg, Mustard)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks 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, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
In a large bowl, combine the garlic, cheese, pork mince and savoury seasoning. Season with salt and 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.
When the sweet potato is just over halfway through roasting, pop the meatballs onto a large baking tray.
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.
While everything cooks, halve the tomato, then cut each half into 1cm wedges.
Trim and thinly slice the spring onion.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a medium salad bowl, combine the tomato wedges, baby gem and spring onion. Drizzle over the balsamic glaze and season with salt and pepper.
Toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
When everything's ready, share the meatballs, sweet potato and salad between serving plates.
Drizzle the burger sauce over the meatballs to finish.
