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Ready in 30 minutes

Pork Meatballs in Creamy Mushroom Sauce

with Buttered Rice & Roasted Sweet Potatoes

Cooking time

30 minutes




1000 /serving

Meaty, beaty, big and bouncy. The title of a classic rock album (from The Who, you knew who) pretty much sums up the appeal of a classic platter of meatballs. Ground pork and panko, with a little onion, give them just the right fork-soft feel. Spike the creamy mushroom sauce with Worcestershire and mustard, and serve with cubes of roasted sweet potatoes and a layer of steaming buttered rice—and you’ve got your own greatest hits compilation on your hands.

We will send you:

  • 250g Ground pork
  • 1 Onion (or shallot)
  • 225g Sliced mushrooms
  • 200g Diced sweet potatoes
  • 165g White rice
  • 19g Panko
  • 30g Vegetable demi-glace
  • 15ml Worcestershire sauce
  • 15ml Dijon mustard
  • 60ml Heavy cream
  • 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Anchovies, Milk, Mustard, Soy, Sulphites, Wheat, Barley

You will need:

Medium pot
Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
20 g
880 mg
Total Carb
111 g
11 g
37 g
7 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter (double for 4 portions). Fluff and keep warm.
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Roast the sweet potatoes
Meanwhile, on a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender.
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Start the meatballs
Meanwhile, halve, peel and small-dice the onion. In a large bowl, combine the pork, panko, ¼ of the onion, 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, 7 to 9 min., until partially cooked. Transfer to a plate and reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Sauté the remaining onion, 1 to 2 min., until beginning to soften. Add the mushrooms and sauté, 3 to 4 min., until softened. Add the cream, demi-glace, mustard, Worcestershire sauce, ⅓ cup water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 2 to 3 min., until slightly reduced; season with S&P.
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Finish the meatballs
To the pan of sauce, add the meatballs. Cook, covered, 3 to 4 min., until the flavours have combined and the meatballs* are cooked through.
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Plate your dish
Divide the rice and sweet potatoes between your bowls. Top with the meatballs and sauce. Bon appétit!

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