Protein Swap | Scandi Pork Meatball Traybake
with Cranberry-Chive Pan Sauce
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
Is there any better moment to give Nordic foodways the nod? On a midwinter night, your kitchen warms while meatballs, potatoes and broccoli roast to tenderness. That leaves you time to magic up a gleaming sauce that exquisitely balances cranberry, Worcestershire and freshly chopped chives.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Head of broccoli
- 450g Baby potatoes
- 6g Chives (or garlic chives)
- 1 Shallot (or onion)
- 10ml Worcestershire sauce
- 30ml Vegetable demi-glace
- 20g Panko
- 30ml Cranberry sauce
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Anchovies • Barley • Eggs • Mustard • Wheat
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pan
1 or 2 Eggs
Total Fat
27 g
Saturated Fat
7 g
Sodium
730 mg
Total Carb
68 g
Sugars
15 g
Protein
37 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Thinly slice the chives.
- Halve, peel and mince the shallot.
- Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem.
Start the vegetables
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 7 to 9 min., until beginning to soften.
Prepare the meatballs
- Meanwhile, in a medium bowl, combine the beef, panko, 1 egg (double for 4 portions), ½ the chives, ½ the shallot, ½ the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Roast the meatballs & finish the vegetables
- In a medium bowl, combine the broccoli, a drizzle of oil, the remaining spices and S&P.
- When the potatoes are beginning to soften, add the meatballs* and broccoli.
- Roast, flipping halfway, 14 to 16 min., until browned and cooked through.
Make the sauce
- Meanwhile, in a small pan, heat a drizzle of oil on medium-high.
- Add the remaining shallot and sauté, 1 to 2 min., until fragrant.
- Add the cranberry sauce, Worcestershire sauce, demi-glace and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until slightly thickened.
- Off the heat, add the remaining chives; stir well.
Plate your dish
- Divide the vegetables and meatballs between your plates.
- Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
