Protein Swap | Creamy Dill Pork Meatballs
with Crushed Potatoes & Honey-Dijon Slaw
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
Feel free to dilly dally! As the cold weather sets in, the fresh green herb graces this dish with uplifting flavours. You’ll add dill to the pan at the last minute to keep it as bright as can be, in a sauce concocted from cream, demi-glace and mustard-tinged ranch seasonings. Slather it over garlicky ground pork meatballs, served with buttery crushed potatoes and a cabbage-celery slaw. It all connects on the table in a mere 15 minutes.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Baby potatoes
- 150g Shredded cabbage
- 15ml Minced garlic
- 1 Bunch of dill
- 3 Celery stalks
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard
You will need:
Medium pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Medium heatproof bowl
Microwave
Total Fat
50 g
Saturated Fat
17 g
Sodium
630 mg
Total Carb
53 g
Sugars
12 g
Protein
31 g
Fibre
9 g
Preparation
Prepare & start the meatballs
In a large bowl, combine the pork, garlic, ½ the spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball. In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 4 to 5 min., until browned and partially cooked.
Cook the potatoes
Meanwhile, in a medium heatproof bowl, add the potatoes. Cover tightly with plastic wrap and pierce a few holes. Microwave, 4 to 5 min. (6 to 8 min. for 4 portions), until tender. Add 1 tbsp butter (double for 4 portions) and S&P. Lightly crush the potatoes.
Make the sauce & finish the meatballs
Meanwhile, to the pan of meatballs, add the demi-glace, cream, 2 tbsp water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 5 to 6 min., until the meatballs* are cooked through and the sauce is reduced.
Make the slaw
Meanwhile, thinly slice the celery crosswise. Roughly chop the dill stems and fronds. In a second large bowl, combine the cabbage, celery, vinaigrette, ⅓ of the dill and S&P.
Finish & serve
To the pan of meatballs and sauce, add ½ the remaining dill; stir well. Divide the potatoes, meatballs and sauce between your bowls. Garnish with the remaining dill. Serve the slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
