with tomato spinach sauce
The creamy mashed potato and tangy tomato sauce in this dish are standouts in their own right but even with this being the case, the juicy pork meatballs can't help but steal the show.
Allergens
Utensils
Tags
Italian Herbs
0.5 sachet(s)
Passata
1 pack(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Baby Spinach
60 grams
Worcester Sauce
1 sachet(s)
Beef Stock
1 sachet(s)
Parsley
5 grams
Breadcrumbs
1 pack(s)
Potatoes
600 grams
Irish Pork Mince
240 grams
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Milk
to taste
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
- Add the pork mince and half the dried Italian herbs (double for 4p).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the pork meatballs until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
- Return the pan to medium-high heat, with a drizzle of oil if needed.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock powder, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach and half the parsley. Add the meatballs and cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter.
- Divide the creamy mashed potato between bowls.
- Top with pork meatballs and tomato spinach sauce.
- Garnish with a sprinkling of the remaining parsley.
2559
kJ
Energy (kJ)
612
kcal
Energy (kcal)
15.6
g
Fat
5.6
g
of which saturates
85.6
g
Carbohydrate
16.4
g
of which sugars
2.2
g
Dietary Fiber
31.5
g
Protein
0
mg
Cholesterol
2.82
g
Salt
