Boulettes BBQ de porc et à la pomme

Familiale

avec purée de pommes de terre crémeuse et salade

35 min

Difficulté: 2/3

Canadienne

Prévoyez les serviettes de table, car le repas promet d’être juteux! Des boulettes de porc enrobées de sauce barbecue sucrée et salée à la purée de pommes de terre crémeuse suivie d'une salade fraîche, ce repas a tout pour plaire.

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Orge

Oeuf

Peut contenir des traces d’allergènes

Avoine

Seigle

Crustacés

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Grande casserole

Cuillères à mesurer

Presse-purée

Grand bol

Petit bol

Papier aluminium

Fouet

Bol à mélanger, moyen

Passoire

Râpe à 4 côtés

Tags

Familiale

Ingrédients

Porc haché

250 g

Pomme de terre Russet

2 unit

Chapelure italienne

4 tbsp

Petites tomates

113 g

Bébés épinards

56 g

Pomme Gala

1 unit

Crème

56 mL

Fromage à la crème

1 unit

Échalotes frites

28 g

Sauce BBQ

4 tbsp

Assaisonnement BBQ

1 tbsp

Vinaigre de vin blanc

1 tbsp

Sel

0.375 tsp

Poivre

0.125 tsp

Sucre

0.5 tsp

Beurre non salé

2 tbsp

Huile

1 tbsp

Preparation

Peel, then cut potatoes into 1-inch pieces.
Core apple. Coarsely grate half the apple. Thinly slice remaining apple.
Halve tomatoes.

Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.

Add pork, breadcrumbs, grated apple, BBQ Seasoning and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
Roll mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl).
Arrange on a foil-lined baking sheet.
Roast in the middle of the oven until golden-brown and cooked through, 12-14 min.**

When potatoes are fork-tender, drain and return to the same pot, off heat.
Mash cream, cream cheese and 1 tbsp (2 tbsp) butter into potatoes until creamy.
Season with salt and pepper, to taste, then stir to combine.

Whisk together vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
Add tomatoes, apple slices and spinach.
Season with salt and pepper, then toss to combine.

When meatballs are done, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, 30 sec.
Add meatballs, BBQ sauce, melted butter and 1/2 tbsp (1 tbsp) water to another large bowl, then toss to coat.
Divide mashed potatoes between plates, then top with meatballs and any remaining sauce from the large bowl.
Sprinkle crispy shallots over top.
Serve salad alongside.