Indulge in these juicy sage-infused pork meatballs smothered in sweet, sticky onion gravy. You'll serve them on a bed of creamy, buttery mash with crispy oven-roasted kale to the side. Delicious!
Prep Time
30 min
Cuisine
British
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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.
Ingredients contain
1 red onion
red onion
1 onion marmalade pot (20g)
onions (46%), raw cane sugar, citrus pectin, spiced vinegar (cider vinegar, cinnamon, cloves, ginger) concentrated redcurrant juice, extra virgin olive oil, concentrated lemon juice
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
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
3
Once the red onionis 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
4
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
5
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 1/2[1]Knorrbeef 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 pork & sagemeatballs and 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!)
7
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
8
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