Caraway pork meatballs with apple & cabbage mash

Caraway pork meatballs with apple & cabbage mash

By Malik Al Abbas
10’ Prep time
25’ Cook time
35’ Total time
419 Calories
4 Serving

Summary

Comforting and easy to put together, this is just the kind of supper a cold february night demands.
Malik Al Abbas 0 Followers

Step by Step

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Step 1

Preheat the oven to 220ºC, gas mark 7. Put the apples and onion into a medium roasting tin, then toss with the oil and a pinch of salt. Roast for 10 minutes.
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Step 2

Meanwhile, put the mash into a large saucepan with 150ml water. Top with the cabbage and season. Cover and cook gently for 15 minutes, stirring often, until the potato is piping hot and the cabbage just tender. Add a dash more water along the way.
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Step 3

Stir the onion and apple, scatter with the meatballs and caraway seeds, then roast for 10 minutes, until the meatballs are light golden.
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Step 4

Stir the crème fraîche, stock and 2 tsp mustard into the meatball tin. Return to the oven for 5 minutes until saucy, and the meatballs are cooked through with no pink meat and juices that run clear. Check the seasoning, stir in 1 tsp mustard to taste, if liked, then serve over the Savoy mash, with more mustard on the side, if liked.

Ingredient

  • Onion
    Onion
    1
  • Savoy cabbage
    Savoy cabbage
    0.5
  • Caraway seeds
    Caraway seeds
    1 tsp
  • Essential olive oil
    Essential olive oil
    2 tsp
  • Frozen waitrose creamy mashed potato
    Frozen waitrose creamy mashed potato
    700 grams
  • Cox apples
    Cox apples
    2
  • British pork meatballs
    British pork meatballs
    300 grams
  • Essential british creme fraiche
    Essential british creme fraiche
    3 tbsp
  • Mild french mustard
    Mild french mustard
    3 tsp
  • Chicken stock
    Chicken stock
    250 mls

Nutrition Facts

View nutrition facts
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