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Low carb, ready in 15 min!
Ready in 25 minutes

Peruvian-Inspired Pork Meatballs

with Spice-Roasted Sweet Potatoes

Cooking time

25 minutes




610 /serving

Cue up some gorgeous colours with this South American-style palette. Sweet potatoes are a favourite of Peruvian cuisine—that’s where the tubers are originally from—and they shine when pre-diced, roasted and sprinkled with our In the Andes spice blend (full of ancho chili peppers and sesame). They stand out against a tangy dark red sauce that combines sweet pepper with tomato sauce, vinegar and soy. Deliciously tender ground pork meatballs, flecked with fresh parsley, get this meal rolling along nicely.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 300g Diced sweet potatoes
  • 50g Sliced red onions
  • 1 Bunch of parsley
  • 1 Sweet pepper
  • 100ml Tomato sauce
  • 15ml Apple cider vinegar
  • 15ml Soy sauce (low sodium)
  • 9.5g In the Andes spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil, coriander)

Contains: Sesame, Soy, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
8 g
880 mg
Total Carb
46 g
14 g
38 g
9 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 16 to 20 min., until golden brown and tender.
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Mise en place
Meanwhile, roughly chop the parsley leaves and stems. Core and thinly slice the sweet pepper.
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Prepare & cook the meatballs
In a large bowl, gently mix the pork, ⅓ of the parsley, ½ the remaining spices and S&P. Form the mixture into 10 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Cook the meatballs, partially covered, turning occasionally, 7 to 9 min., until browned and partially cooked. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce & coat the meatballs
In the same pan, heat a drizzle of oil on medium-high. Sauté the onions, 30 sec. to 1 min., until fragrant. Add the sweet pepper and sauté, 1 to 2 min., until softened. Add the vinegar, soy sauce, tomato sauce, ⅓ cup water (double for 4 portions), the remaining spices and S&P; stir well. Return the meatballs* and cook, 2 to 3 min., until cooked through and coated with the sauce.
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Plate your dish
Divide the sweet potatoes, meatballs and sauce between your plates. Garnish with the remaining parsley. Bon appétit!

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