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Apricot-Glazed Pork Meatballs with Toasted Almonds

Potato-Parsnip Mash & Crisp Salad

Cooking time

35 minutes

Servings

4

Calories

810 /serving

For the meat and potatoes loving family (we’re looking at you), why not step it up and over with meatballs and root-veg mash? Juicy spheres of ground pork get a sleek, apricot-sweetened glaze and a garnishing dash of warm, toasted almond slices for some finishing crunch. Spuds and parsnips share mashed duties for a soft and buttery side. Meanwhile, a fresh-tasting salad—with cukes to give it a lift—puts everything in perfect balance.

We will send you:

  • 510g Ground pork
  • 900g Potatoes
  • 400g Parsnips
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Cucumbers
  • 25g Sliced almonds
  • 60g Apricot preserves
  • 120ml Vegetable demi-glace
  • 30ml Champagne vinegar
  • 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Almonds, Milk, Mustard, Sulphites

You will need:

Large pot
Large pan
Strainer
Peeler
Olive oil
4 tbsp Butter
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
15 g
Sodium
710 mg
Total Carb
74 g
Sugars
15 g
Protein
33 g
Fibre
9 g
Preparation
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Make the mash
Bring a large pot of salted water to a boil. Peel and medium-dice the potatoes and parsnips. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water, drain and return to the pot. Off the heat, add 4 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
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Mise en place
Meanwhile, thinly slice the cucumbers.
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Toast the almonds
In a large pan, heat a drizzle of olive oil on medium. Toast the almonds, stirring occasionally, 3 to 5 min., until lightly browned and fragrant; season with S&P. Transfer to a plate and reserve the pan.
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Cook & glaze the meatballs
In a large bowl, combine the pork, spices and S&P. Form into 16 meatballs about the size of a golf ball. In the reserved pan, heat a drizzle of olive oil on medium-high. Cook the meatballs, partially covered, turning occasionally, 8 to 10 min., until browned. Add the apricot preserves, demi-glace and ½ the vinegar. Cook, spooning the sauce over, 1 to 2 min., until the meatballs* are cooked through and glazed.
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Make the salad & serve
In a second large bowl, combine the remaining vinegar, 3 tbsp olive oil and S&P. Add the cucumbers and baby greens; toss well. Divide the mash and salad between your plates. Top the mash with the meatballs and almonds. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.