Pork Meatballs in Cajun Tomato Sauce
with Cheesy Mash and Green Beans
- Milk
- Cereals containing gluten
This delicious Pork Meatballs in Cajun Tomato Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
30
Mature Cheddar Cheese
(Contains: Milk)
150
Green Beans
2
Garlic Clove
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Pork Mince
1
Cajun Spice Mix
1
Tomato Passata
10
Chicken Stock Paste
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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.
Chop the potatoes into 2cm chunks (peel first if you prefer). Grate the cheese.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat. Mash until smooth. Mix in half the cheese and season with salt and pepper. Cover with a lid to keep warm.
While the potatoes cook, peel and grate the garlic (or use a garlic press).
Halve any large broccoli florets.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince, half the garlic and half the Cajun style spice mix (use less if you'd prefer things milder).
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs and broccoli onto a large baking tray. Drizzle the broccoli with oil.
Bake on the top shelf of your oven until the meatballs are browned and cooked through and the broccoli is crispy, 10-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the remaining garlic and cook until fragrant, 30 secs.
Stir in the passata, remaining Cajun style spice mix, chicken stock paste, a pinch of sugar (if have any) and the water for the sauce (see pantry for amount). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.
When the meatballs are cooked, stir them through the sauce and simmer for 2-3 mins more.
When everything is ready, share the cheesy mash between your plates.
Top with the meatballs, spooning over all the sauce from the pan.
Serve the roasted broccoli alongside and finish with a sprinkling of the remaining cheese. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Cajun tomato sauce and meatballs are widely praised for their bold, warming flavour. Some find the spice level quite high, while others feel the sauce could use a little more depth.
- Ease of prep: The recipe is straightforward to follow, though several cooks found it took noticeably longer than the stated time, particularly when juggling the mash, meatballs, and sauce simultaneously.
- Suggestions: Use only half the Cajun spice mix if you prefer a milder heat, and add a splash of milk and a knob of butter to the mash for a creamier result. Adding a pinch of sugar to the sauce helps balance the acidity of the passata.
- Next-day meals: The mash portion can feel small for two adults, so consider adding extra potatoes; the sauce reheats well and works nicely with pasta the following day.
- Broccoli tips: Roasting the broccoli is a favourite for many, but if you prefer it softer, par-boil it briefly before roasting or steam it instead to avoid it turning too firm or charred.
- Cheese: The mash benefits from extra cheese to achieve a noticeably cheesy flavour; some suggest reserving most of it for the topping rather than mixing it all into the mash.
