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. Side up with oven-hot potatoes in ranch-style seasonings, along with roasted Brussels and parsnips with a finishing drizzle of honey and butter—ideal kid bait!
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 400g Brussels sprouts
- 300g Parsnips
- 15ml Minced garlic
- 900g Baby potatoes
- 15ml Whole-grain mustard
- 14g Honey
- 30ml Vegetable demi-glace
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
2 tbsp Butter
2 Sheet pans
Total Fat
30 g
Saturated Fat
12 g
Sodium
1090 mg
Total Carb
64 g
Sugars
12 g
Protein
26 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 last 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.
- Stir and add the Brussels sprouts.
- Roast, 16 to 20 min., until golden brown and tender.
- In the last 5 min., add the honey and butter.
Prepare & cook the meatballs
- Meanwhile, form the sausage meat into 16 meatballs.
- 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.
