with colcannon and peas
Creamy kale colcannon accompanies succulent pork meatballs glazed in a buttery Ballymaloe relish sauce in this hearty recipe.
Allergens
Utensils
Tags
Irish Pork Mince
240 grams
Potatoes
600 grams
Peas
120 grams
Breadcrumbs
1 pack(s)
Garlic
1 unit(s)
Ballymaloe Tomato Relish
2 pot(s)
Kale
80 grams
Central American Style Spice Mix
1 sachet(s)
Water
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Salt
0.25 tsp
Milk
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks.
- Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
- Peel and grate the garlic (or use a garlic press).
- Add the potatoes to the boiling water.
- Cook until fork tender, 12-18 mins. Add the kale in the final 2-3 mins of cooking time.
- Drain in a colander and return to the pot, off the heat.
- Mash together with a knob of butter and a splash of milk or water.
- Season with salt and pepper. Cover to keep warm.
- Meanwhile, in a large bowl, mix the breadcrumbs, Central American spice, 2 tbsp water and ¼ tsp salt (double both for 4p).
- Add the pork mince and garlic. 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.
- Pop the meatballs onto a large (lined) baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- When the meatballs have cooked for 10 mins, place a pan over medium-high heat with a drizzle of oil.
- Cook the peas for 2-3 mins. Season to taste with salt and pepper.
- Remove from the pan and cover to keep warm.
- Once the meatballs are done, return the pan to medium-high heat. Add the meatballs, Ballymaloe relish, a knob of butter and 25ml water (double for 4p). Coat the meatballs in the sauce.
- Season to taste with salt and pepper.
- Divide the colcannon between plates and top with glazed meatballs.
- Serve the peas alongside.
2579
kJ
Energy (kJ)
616
kcal
Energy (kcal)
16.1
g
Fat
5.7
g
of which saturates
87.7
g
Carbohydrate
18.6
g
of which sugars
0.7
g
Dietary Fiber
34.9
g
Protein
0
mg
Cholesterol
2.48
g
Salt
