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Prep Time
30 min
Cuisine
British
Indulge in these juicy sage-infused meatballs smothered in sweet, sticky onion gravy. You'll serve them on a bed of creamy mash with crispy oven-roasted kale to the side. Delicious!
Prep Time
30 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 812 kJ 194 kcal |
2463 kJ 588 kcal |
Fat of which saturates |
8.2 g 2.9 g |
24.9 g 8.8 g |
Carbohydrate of which sugars |
20.4 g 4.1 g |
61.8 g 12.4 g |
Fibre | 2.3 g | 7 g |
Protein | 10.3 g | 31.2 g |
Salt | 0.3 g | 0.92 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3
Peel and finely slice the red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat
Once hot, add the sliced red onion with a pinch of salt and cook for 7-8 min or until soft and caramelised
While the onion is cooking, combine the pork mince, panko breadcrumbs, dried sage and a generous pinch of salt and pepper in a bowl
Mix the pork mixture thoroughly until fully combined, then shape into 6 [12] meatballs (they don't have to look perfect!) – these are your pork & sage meatballs
Boil half a kettle
Once the red onion is soft and caramelised, transfer it to a plate and return the pan to a medium-high heat with a drizzle of vegetable oil
Add the pork & sage meatballs to the pan and cook for 4-5 min, turning frequently, until they're browned on all sides
Once browned, transfer to a plate and reserve the pan for later
Whilst the meatballs are cooking, add the shredded kale to a baking tray
Add 1 tbsp [2 tbsp] vegetable oil and a pinch of salt and mix well
Put the tray in the oven for 10-15 min until crisp
Meanwhile, chop the potatoes (skins on) into rough, bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Dissolve the beef stock mix in 300ml [600ml] boiled water
Add a knob of butter to the pan
Once melted, stir in 1 tbsp [2 tbsp] flour and cook for 1-2 min
Add the beef stock and onion marmalade and whisk until it's combined
Return the pork & sage meatballs and caramelised red onion to the pan and cook for 6-8 min or until the sauce has thickened into a gravy-like consistency and the meatballs are cooked through (no pink meat!)
Once the potatoes are cooked, drain and return them to the pot
Return the drained potatoes to a low heat with a knob of butter and a splash of milk
Season with a pinch of salt and mash until smooth
Serve the pork & sage meatballs and onion gravy with the mash and crispy kale to the side
Enjoy!