Apricot-Glazed Pork Meatballs
with Toasted Almonds & Mashed Potatoes
Cooking time
35 minutes
Servings
4
Calories
730 /serving
For the meat-and-potatoes-loving family (we’re looking at you), this dish hits the sweet spot. Pork meatballs get ranch seasonings, a sleek apricot glaze and a crackling garnish of toasted almonds. Spuds show up for mashing duties, while a fresh salad puts everything in equilibrium.
We will send you:
- 510g Canadian-raised lean ground pork
- 900g Potatoes
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 3 Cucumbers
- 25g Almonds
- 45g Apricot preserves
- 60ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Almonds • Milk • Mustard • Sulphites
You will need:
Large pan
Large pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Total Fat
45 g
Saturated Fat
14 g
Sodium
370 mg
Total Carb
53 g
Sugars
9 g
Protein
33 g
Fibre
6 g
Preparation
Make the mash
- Bring a large pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water, drain and return to the pot.
- Off the heat, add 4 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise.
Toast the almonds
- In a large pan, heat a drizzle of oil on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 3 to 5 min., until lightly browned and fragrant; season with S&P.
- Transfer to a plate and reserve the pan.
Prepare, cook & glaze the meatballs
- In a large bowl, combine the pork, spices and S&P.
- Form into 16 meatballs.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 8 to 10 min., until browned.
- Add the apricot preserves, demi-glace and ½ the vinegar.
- Cook, spooning the sauce over, 1 to 2 min., until the meatballs* are cooked through and glazed.
Make the salad & serve
- In a second large bowl, combine the remaining vinegar, 3 tbsp oil and S&P.
- Add the cucumbers and baby greens; toss well.
- Divide the mash and salad between your plates.
- Top the mash with the meatballs and almonds. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
