Protein Swap | Swedish Chorizo & Pea Meatballs
with Potato Mash & Cranberry Sauce
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Popping green peas into the meatballs is a fun way to up the veg on these plates, which come complete with a helping of cranberry sauce for Swedish satisfaction. Keep the accompaniments super-approachable, with buttery mashed potatoes and nibbly roasted broccoli.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 1 Onion (or shallot)
- 400g Broccoli florets
- 900g Potatoes
- 40g Panko
- 150g Green peas
- 60ml Cranberry sauce
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
2 tbsp Butter
1 Egg
Grater
Total Fat
32 g
Saturated Fat
11 g
Sodium
430 mg
Total Carb
70 g
Sugars
13 g
Protein
32 g
Fibre
9 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium 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 2 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the broccoli
- Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, peel and grate the onion.
- In a large bowl, mash the peas. Add the panko, onion and 2 tbsp water; stir well.
Prepare & cook the meatballs
- To the bowl of peas, add the pork, 1 egg and S&P.
- Form into 16 meatballs.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
Plate your dish
- Divide the mash between your plates.
- Top with the meatballs and broccoli.
- Top the meatballs with the cranberry sauce. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
