Pork Sausage Meatballs with Mustard Pan Sauce
Roasted Brussels Sprouts, Parsnips & Garlic Potatoes
Cooking time
35 minutes
Servings
4
Calories
640 /serving
We can’t claim that these pork meatballs make themselves, but our trusty pre-seasoned sausage meat means they’re pretty much ready to go. Give them a roll in the pan, before bringing on a mustard-based sauce to sharpen the senses. Side up with oven-hot potatoes in ranch-style seasonings and a final touch of garlic, along with roasted Brussels and parsnips with a finishing drizzle of honey and butter—it’s the ideal kid bait!
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 900g Baby potatoes
- 400g Brussels sprouts
- 300g Parsnips
- 15ml Minced garlic
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 14g Honey
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Peeler
2 Sheet pans
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
12 g
Sodium
1070 mg
Total Carb
65 g
Sugars
12 g
Protein
27 g
Fibre
12 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender. In the final 3 min., add the garlic.
Roast the parsnips & Brussels sprouts
Meanwhile, medium-dice 2 tbsp butter. Peel and halve the parsnips lengthwise; cut crosswise into 1-inch pieces. Halve the Brussels sprouts lengthwise (quarter if large). On a second lined sheet pan, toss the parsnips with a drizzle of oil, the remaining spices and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven, stir and add the Brussels sprouts. Roast, 16 to 20 min., until golden brown and tender. In the final 5 min., add the honey and butter.
Prepare & cook the meatballs
Meanwhile, form the sausage meat into 16 meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Make the sauce & coat the meatballs
To the pan of meatballs, add the mustard, demi-glace and ⅓ cup water. Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until the sauce has slightly thickened and the meatballs are coated.
Plate your dish
Divide the potatoes, parsnips, Brussels sprouts, meatballs and sauce between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
