Protein Swap | All-Canadian Roasted Pork Meatballs
with Maple Brown Butter Carrots & Deluxe Mash
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
From the meatballs to the mash, each element has a special twist. Ground pork is boosted by herby seasonings, before brownifying in the oven. Roasted carrots are treated to foaming butter and maple syrup. And the mash is made heavenly with aged cheddar and peas.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Potatoes
- 200g Nantes carrots
- 1 Garlic clove
- 15ml Maple syrup
- 30g Panko
- 150g Green peas
- 30g Grated aged cheddar
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
43 g
Saturated Fat
20 g
Sodium
1450 mg
Total Carb
82 g
Sugars
17 g
Protein
39 g
Fibre
10 g
Preparation
Start the carrots
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 6 to 8 min., until beginning to soften.
Prepare the meatballs
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Roast the meatballs & continue the carrots
- When the carrots are beginning to soften, flip and add the meatballs.
- Roast, flipping halfway, 14 to 16 min., until the meatballs* are cooked through and the carrots are tender.
Make the mash
- Meanwhile, peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 12 to 14 min., until almost cooked through.
- Add the peas and boil, 2 to 3 min., until the potatoes are very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the cheese and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Finish the carrots
- Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Cook, swirling the pan often, 2 to 3 min., until beginning to foam; season with S&P.
- Add the maple syrup and cook, stirring often, 30 sec. to 1 min., until combined.
- Off the heat, add the carrots; toss well.
Plate your dish
- Divide the mash and carrots between your plates.
- Top the mash with the meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
