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One pot

Pork Meatballs au Gratin

Green Salad with Cherry Tomatoes & White Balsamic Vinaigrette

Cooking time

20 minutes




810 /serving

We all know that the meatballs are the best part of spaghetti and meatballs, so why not just eliminate the middleman and get more of the meaty, saucy stuff? You’ll make yours with super tender, juicy ground pork, flavoured with basil, garlic and our signature red pepper spice blend for extra pizzazz. You’ll then coat them in a classic tomato sauce before blanketing them with mozzarella, broiled until golden and bubbly on top. Finish the dish with torn basil, and serve a bright, fresh salad of Boston lettuce, cherry tomatoes and white balsamic vinaigrette on the side.

We will send you:

  • 340g Ground pork (High-protein serving)
  • 140g Cherry tomatoes
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 50g Diced onions
  • 1 Head of lettuce
  • 30g Vegetable demi-glace
  • 15ml White balsamic vinegar
  • 100g Mozzarella
  • 213ml Tomato sauce (canned)
  • 10g Pork meatballs au gratin spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites

You will need:

Large oven-safe pan
Olive oil
Salt & pepper
Total Fat
60 g
Saturated Fat
17 g
1380 mg
Total Carbs
21 g
9 g
51 g
5 g
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Prepare & cook the meatballs
Pick the basil leaves off the stems; roughly chop the leaves. In a large bowl, combine the ground pork, ½ the chopped basil, ½ the onions and ½ the garlic; season with ⅔ of the spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into meatballs the size of a golf ball. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 minutes, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the meatballs cook, separate the lettuce leaves, discarding the root end; tear the leaves into bite-size pieces. Halve the cherry tomatoes. In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions). Add the lettuce and tomatoes. Toss well.
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Make the sauce
Preheat the oven to broil. In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining onions and garlic. Cook, stirring frequently, 30 seconds to 1 minute. Add the demi-glace, tomato sauce and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Cook, scraping up any fond from the bottom of the pan, 4 to 6 minutes, until thickened. Add the cooked meatballs to the pan and cook, spooning the sauce over the meatballs, 1 to 2 minutes, until coated.
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Finish the meatballs & serve
Sprinkle the mozzarella over the meatballs. Transfer to the oven and broil, 2 to 3 minutes, until the cheese is golden. Divide the finished meatballs au gratin and salad between your plates. Garnish the dish with the remaining basil. Bon appétit!

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