Combining pork mince with fragrant sage in a classic flavour pairing, these deliciously succulent meatballs are a real comfort food hit. You'll create a simple, tasty sweet onion gravy and a side of trendy crispy kale to bring added texture to this wonderfully satisfying dish.
Prep Time
30 min
Cuisine
British
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
Meanwhile, combine the pork mince, panko breadcrumbs, dried sage and a generous pinch of salt and pepper in a bowl
Divide the pork mince into 6 and shape them into meatballs
Boil a kettle
3
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 meatballs and cook for 4-5 min, turning frequently, until they're browned on all sides
Once browned, transfer the meatballs to a plate and keep the pan for later
4
Meanwhile, 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 the kale is crisp
5
Meanwhile, chop the potatoes (skins on) into rough, bite-sized pieces
Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat and once boiling, cook for 10-15 min or until fork-tender
Meanwhile, dissolve 1/2 [1] beef stock cube in 300ml [600ml]boiled water
6
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 meatballs and red onion to the pan and cook for 6-8 min or until the sauce has thickened into a sticky gravy-like consistency and the meatballs are cooked through
7
Once the potatoes are cooked, drain and return them to the pot
Return the drained potatoes to a low heat and add a splash of milk and a large knob of butter
Mash until smooth
8
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