Apricot-Glazed Pork Meatballs with Toasted Almonds
Mashed Potatoes & Crisp Salad
Cooking time
35 minutes
Servings
4
Calories
770 /serving
For the meat and potatoes loving family (we’re looking at you), this dish will hit the sweet spot with ranch-spiced pork meatballs and buttery mash. Juicy spheres of ground pork get a sleek, apricot-sweetened glaze and a garnishing dash of warm, toasted almond slices for some finishing crunch. Spuds show up for mashing duties to create a cloud-soft side. Meanwhile, a fresh-tasting salad—with cukes to give it a lift—puts everything in perfect balance.
We will send you:
- 510g Ground pork
- 900g Potatoes
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Cucumbers
- 50g Almonds
- 45g Apricot preserves
- 60ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Almonds, Milk, Mustard, Sulphites
You will need:
Large pot
Large pan
Strainer
Peeler
Oil
4 tbsp Butter
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
15 g
Sodium
360 mg
Total Carb
54 g
Sugars
9 g
Protein
34 g
Fibre
7 g
Preparation
Make the mash
Bring a large 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 4 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, thinly slice the cucumbers crosswise.
Toast the almonds
In a large pan, heat a drizzle of oil on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 3 to 5 min., until lightly browned and fragrant; season with S&P. Transfer to a plate and reserve the pan.
Prepare, cook & glaze the meatballs
In a large bowl, combine the pork, spices and S&P. Form into 16 meatballs about the size of a golf ball. In the reserved pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 8 to 10 min., until browned. Add the apricot preserves, demi-glace and ½ the vinegar. Cook, spooning the sauce over, 1 to 2 min., until the meatballs* are cooked through and glazed.
Make the salad & serve
In a second large bowl, combine the remaining vinegar, 3 tbsp oil and S&P. Add the cucumbers and baby greens; toss well. Divide the mash and salad between your plates. Top the mash with the meatballs and almonds. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
