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Fresh pre-cut ingredients
Ready in 25 minutes

Pork & Caramelized Onion Meatballs with Dijon Pan Sauce

Charred Broccoli & Dill-Buttered Potatoes

Cooking time

25 minutes

Servings

2/4

Calories

690 /serving

Consider this an invitation to the fancy dress ball—meatball, that is! A winning combo of ground pork and sweet caramelized onions gives these meatballs a special something right from the start. Once coated with tangy pan sauce (courtesy of white balsamic and Dijon), they’re all dressed up with somewhere to go. Straight to the plate, with some stellar sidekicks for the evening: roasted string beans and broccoli finished with a browning broil, accompanied by boiled baby potatoes with butter and dill.

We will send you:

  • 250g Ground pork
  • 200g Broccoli florets
  • 1 Bunch of dill
  • 200g String beans
  • 450g Baby potatoes
  • 25g Caramelized onions
  • 15ml White balsamic vinegar
  • 15g Dijon mustard
  • 30g Vegetable demi-glace
  • 15g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
14 g
Sodium
790 mg
Total Carb
58 g
Sugars
10 g
Protein
34 g
Fibre
12 g
Preparation
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Boil the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the potatoes (quarter if large). Boil, 14 to 16 min., until very tender. Drain and return to the pot. Keep warm.
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Mise en place
Meanwhile, remove the stem ends of the string beans; toss with a drizzle of oil and S&P. Roughly chop the dill fronds and stems.
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Roast the vegetables
On a lined sheet pan, toss the broccoli with a drizzle of oil, ⅓ of the spices and S&P. Roast, 5 to 7 min., until partially cooked. Remove from the oven, stir and add the string beans. Roast, 8 to 10 min., until the vegetables are tender. Switch the oven to broil, 2 to 3 min., until nicely browned.
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Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the pork, onions, ½ the remaining spices and S&P. Form into 8 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, 9 to 11 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce & coat the meatballs
Heat the same pan on medium-high. Add the vinegar, mustard, demi-glace, remaining spices and 2 tbsp water (double for 4 portions). Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until reduced. Off the heat, add 1 tbsp butter (double for 4 portions) and S&P; stir well. Return the meatballs; toss well.
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Finish & serve
To the pot of potatoes, add ⅔ of the dill, 1 tbsp butter (double for 4 portions) and S&P; toss well. Divide the potatoes, vegetables and meatballs between your plates. Spoon the sauce over the meatballs. Garnish with the remaining dill. Bon appétit!

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