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Pork & cheese stuffed meatballs with mash & peas recipe

Pork & cheese stuffed meatballs with mash & peas

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Large bowl
  • 1 Large frypan

Ingredients

Mash

  • 600 g potatoes
  • 1 tbsp olive oil
  • ¼ cup milk

Meatballs

  • 50 g cheese
  • 500 g pork mince
  • ¼ cup panko breadcrumbs or gluten-free breadcrumbs
  • 1 tsp Italian herbs
  • 1 tbsp olive oil

Sauce

  • 400 g Italian diced tomatoes
  • 2 tsp Italian herbs
  • ½ cup vegetable stock

Peas

  • 1 cup frozen peas
  • 1 tsp balsamic vinegar
  • 2 tsp honey

Instructions

Before you start

  • Bring a steamer pot of hot tap water to a boil.

Make mash

  • Peel 600 g potatoes and dice into 2cm chunks. Put in the steamer pot of boiling water and cook for 12 minutes or until tender. Drain the water and transfer the potatoes in. Add 1 tbsp olive oil, and ¼ cup milk, season with salt and pepper then mash until smooth. Set aside and cover to keep warm.

Make meatballs

  • Meanwhile, dice 50 g cheese into 1cm cubes. Put 500 g pork mince, ¼ cup panko breadcrumbs, and 1 tsp Italian herbs in a large bowl. Season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls. Push one cheese cube into the centre of each meatball, then using damp hands reshape the meatballs.

Cook meatballs

  • Heat 1 tbsp olive oil in a large frypan over high heat. Add the meatballs and cook, turning regularly, for 3-4 minutes until browned (the meatballs won't be cooked through).

Make sauce

  • Add 400 g Italian diced tomatoes,2 tsp Italian herbs and ½ cup vegetable stock to the meatballs and bring to a simmer. Reduce heat to medium and cook for 8-10 minutes until the sauce is slightly reduced and the meatballs are cooked through.

Cook peas

  • Add 1 cup frozen peas,1 tsp balsamic vinegar and 2 tsp honey to the meatballs and sauce and stir to combine. Cook for 2 minutes. Taste then season with salt and pepper.

To serve

  • Divide the mash between plates and top with the pork and cheese stuffed meatballs and peas.

Nutrition

Calories: 723kcal | Carbohydrates: 50g | Protein: 33g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 5652mg | Potassium: 1329mg | Fiber: 8g | Sugar: 12g | Calcium: 214mg | Iron: 5mg