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Smokey Pork Meatballs

with Garlic Mash and Mushrooms

Calorie Smart
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 Time40 minutes
Cooking time35 minutes


serving amount

4 unit(s)

Garlic Clove

450 grams


1 sachet(s)

Dried Oregano

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

80 grams

Sliced Mushrooms

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

15 grams


1 sachet(s)

Smoky Base Paste

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)2628 kJ
Energy (kcal)628 kcal
Fat28.1 g
of which saturates10 g
Carbohydrate66.7 g
of which sugars14.5 g
Protein30.9 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Large Saucepan
Baking Tray
Large Bowl
Large Frying Pan
Potato Masher



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. 

Peel the garlic cloves. Chop the potatoes into 2cm chunks (no need to peel). 

When boiling, add the potatoes and half the garlic to the water and cook until you can easily slip a knife through, 15-18 mins.

Peel and grate the remaining garlic (or use a garlic press).


In a large bowl, combine the garlic, dried oregano, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), 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.


Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Reduce the heat to medium, add the Mexican style spice mix and stir-fry for 30 seconds. 

Add the passata, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 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 the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.


When the meatballs have cooked, stir them into the sauce. 

Stir the smoky base paste into the sauce. Taste and season with salt and pepper if needed. 


Share the mash between bowls. 

Spoon over the meatballs and sauce to finish.