These delicious Pork Meatballs in Cajun Tomato Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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 conflict 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.
Mature Cheddar Cheese(ContainsMilk)
Panko Breadcrumbs(ContainsCereals containing gluten)
Cajun Style Spice Mix
Chicken Stock Paste
Water for the Breadcrumbs
Salt for the Meatballs (1 tsp)
Water for the Sauce
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.
Pop the panko breadcrumbs, half the garlic and half the Cajun spice mix into a medium bowl (add less if you don't like heat).
Add the water for the breadcrumbs (see ingredients for amount) and mix together. Add the pork mince, season with the salt for the meatballs (see ingredients for amount) and pepper. Using your hands, mix everything together until very well combined.
Shape the mixture 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 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 remaining garlic and cook until fragrant, 30 secs.
Stir in the passata, remaining Cajun spice mix, chicken stock paste, a pinch of sugar (if you have any) and water for the sauce (see ingredients 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, add them to the tomato sauce and simmer for 2-3 mins.
When everything is ready, share the cheesy mash between your bowls.
Top with the meatballs, spooning over all the tomato sauce from your pan.
Serve the roasted broccoli alongside and finish with a sprinkling of the remaining cheese over the top. Enjoy!