Pork Meatballs in Creamy Mustard Sauce
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Pork Meatballs in Creamy Mustard Sauce

Pork Meatballs in Creamy Mustard Sauce

with Mashed Potatoes and Green Beans

These Pork Meatballs in Creamy Mustard Sauce are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

450 grams


3 unit(s)

Garlic Clove

150 grams

Green Beans

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

17 grams

Wholegrain Mustard

(Contains Mustard)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2937 kJ
Energy (kcal)702 kcal
Fat40.2 g
of which saturates17.4 g
Carbohydrate56.2 g
of which sugars6.5 g
Protein32.5 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Potato Masher
Baking Tray
Large Bowl


Start the Prep

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. 

Chop the potatoes into 2cm chunks (peel first if you prefer).

Peel and grate the garlic (or use a garlic press). Trim the green beans.

Make your Mash

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 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.

Roll the Meatballs

While the potatoes cook, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and two thirds of the garlic, then add the pork mince. 

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, then pop 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: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Bring on the Veg

When the meatballs have cooked for 4-5 mins, add the green beans to the baking tray. Drizzle with oil, season with salt and pepper, then roast for the remaining time until tender, 8-10 mins. 

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the remaining garlic and stir-fry for 1 min. 

If you'd prefer to boil your green beans, boil them for 4-6 mins, until tender.

Make the Sauce

Next, stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins. 

When the meatballs are cooked, add them to the creamy sauce and stir to coat.


Share the meatballs between your plates. Spoon over all of the creamy mustard sauce from the pan.

Serve with the mash and green beans alongside.