Pork Meatball Volcano Mash with Apple ‘Lava’ Gravy
Garlic-Roasted Broccoli
Cooking time
30 minutes
Servings
4
Calories
640 /serving
A tasty meal and a teachable moment! Take this opportunity to play with your food as a family. By shaping buttery mashed potatoes into a mountain, you can create a flavour explosion with hot lava—actually, a delicious gravy made with garlic, demi-glace and apple juice for a hint of sweetness. Drop down some hot rocks in the form of herby ground pork meatballs pan-cooked to golden brown, with garlic-roasted broccoli trees completing the scenery.
We will send you:
- 510g Canadian-raised lean ground pork
- 900g Potatoes
- 600g Broccoli florets
- 3 Garlic cloves
- 60ml Apple juice
- 30g Panko
- 60ml Vegetable demi-glace
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Peeler
Sheet pan
Oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
11 g
Sodium
690 mg
Total Carb
62 g
Sugars
7 g
Protein
35 g
Fibre
8 g
Preparation
Make the mash
Preheat the oven to 450°F. 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 1 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. Keep warm.
Roast the broccoli
Meanwhile, mince the garlic. Halve the broccoli if large. On a lined sheet pan, toss the broccoli with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 18 min., until tender. In the final 5 min., add ½ the garlic.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the pork, panko, ½ the spices and S&P. Form into 16 meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the ‘lava’ gravy
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the remaining spices and sauté, 30 sec. to 1 min., until a paste forms. Add the apple juice, demi-glace, 3 tbsp water and 1 tbsp butter. Cook, stirring frequently, 1 to 2 min., until thickened; season with S&P.
Plate your dish
Divide the mash between your plates and shape into volcanos. Surround with the meatballs and broccoli. Spoon the ‘lava’ gravy over the mash. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
