with Cucumber & Slaw
Sharp Cheddar and our All-American spice blend bump up the flavour in these juicy meatballs, which pair perfectly with the sweet and earthy carrot fries. The refreshing slaw completes the dish, providing crunch and a touch of acidity for the perfect balance of flavours. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!* *Unfortunately, this week’s baby spinach leaves were in short supply, so some customers will receive sweetcorn instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Carrot
2
Garlic
2 clove
Pork mince
1 packet
Sweetcorn
1 tin
Cucumber
1
Slaw mix
1 bag
White wine vinegar
1 drizzle
Smokey aioli
1 packet
Cheddar cheese
1 packet
All-American spice blend
1 sachet
Preheat the oven to 240°C/220°C fan-forced. Cut the carrot into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic. In a medium bowl, combine the pork mince, shredded Cheddar cheese, garlic and All-American spice blend. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
While the meatballs are cooking, roughly chop the cucumber. Drain the sweetcorn.
In a medium bowl, combine the slaw mix, corn and cucumber. Drizzle with white wine vinegar and olive oil. Toss to coat. Season to taste.
Divide the cheesy pork meatballs, carrot fries and cucumber slaw between plates. Serve with the smokey aioli.
2697
kJ
Energy (kJ)
45.8
g
Fat
13.4
g
of which saturates
21.3
g
Carbohydrate
19.1
g
of which sugars
11.2
g
Dietary Fibre
34.6
g
Protein
781
mg
Sodium
