with Pear-Spinach Slaw & Creamy Pesto
Sharp Cheddar and our All-American spice blend bump up the flavour in these juicy meatballs, which pair perfectly with the earthy carrot fries (a flavourful swap for potato fries to keep the carbs in check). The slaw completes the dish, providing crunch and a touch of sweetness and acidity for the perfect balance of flavours. Serve it all with our creamy pesto for dipping! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
1
Carrot
2
Garlic
2 clove
Pork mince
1 packet
Baby spinach leaves
1 bag
Pear
0.5
Slaw mix
1 bag
White wine vinegar
1 drizzle
Creamy pesto dressing
1 packet
Cheddar cheese
1 packet
All-American spice blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the carrot fries between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine pork mince, shredded Cheddar cheese, garlic and All-American spice blend. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). • Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. TIP: Cook the meatballs in batches if your pan is getting crowded.
• Meanwhile, roughly chop baby spinach leaves. • Thinly slice pear (see ingredients) into wedges.
• In a medium bowl, combine slaw mix, baby spinach and pear. • Drizzle with white wine vinegar and olive oil. • Toss to coat. Season to taste.
• Divide cheesy pork meatballs, carrot fries and pear-spinach slaw between plates. • Serve with creamy pesto dressing. Enjoy!
2647
kJ
Energy (kJ)
44.2
g
Fat
13.4
g
of which saturates
22.4
g
Carbohydrate
20
g
of which sugars
10.4
g
Dietary Fibre
33.2
g
Protein
814
mg
Sodium
