Family friendly
Swedish Pork & Pea Meatballs
with Potato Mash & Cranberry Sauce
690 cals
25 mins
Description
Popping green peas into the meatballs is a fun way to up the veg on these plates, which come complete with a helping of cranberry sauce for Swedish satisfaction. Keep the accompaniments super-approachable, with buttery mashed potatoes and nibbly roasted broccoli.
Contains:
Eggs • Milk • Wheat
Ingredients
for 4 servings
510g Canadian-raised lean ground pork
1 Onion (or shallot)
400g Broccoli florets
900g Potatoes
40g Panko
150g Green peas
60ml Cranberry sauce
Nutrition
Total fat | 31g |
Saturated Fat | 10g |
Sodium | 280mg |
Total carbs | 69g |
Sugar | 13g |
Protein | 36g |
Fibres | 9g |
Recipe Instructions
Step 1: Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Step 2: Roast the broccoli
- Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Step 3: Mise en place
- Meanwhile, peel and grate the onion.
- In a large bowl, mash the peas. Add the panko, onion and 2 tbsp water; stir well.
Step 4: Prepare & cook the meatballs
- To the bowl of peas, add the pork, 1 egg and S&P.
- Form into 16 meatballs.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Chorizo: same instruction as above.
Step 5: Plate your dish
- Divide the mash between your plates.
- Top with the meatballs and broccoli.
- Spoon the cranberry sauce over the meatballs. Bon appétit!
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