Eating the same pork meatballs all the time can get a bit boring, but now, thanks to one ingredient, they can become so much tastier and exciting – here is the recipe
Meatballs(Image: HelloFresh)
If you are getting tired of having regular pork meatballs all the time, there is a handy trick that can freshen them up – and you only need one ingredient.
According to Oscar Hayes Restan, Recipe Developer at meal kit provider HelloFresh Ireland, there is an Irish staple that will transform your meatballs.
Ballymaloe relish, which most people already have tucked away in the fridge, acts as a finishing layer that builds on the meatballs’ flavour rather than masking it.
He explains, “Without it, they’re just meatballs, and there’s nothing wrong with them, but they can feel a bit plain. When you add Ballymaloe relish at the end, it melts down into this glossy glaze that fully coats the meatballs instead of sitting on top.”
Here is an easy recipe that shows how to perfect them.
INGREDIENTS:
- Irish Pork Mince 480 grams
- Potatoes 1200 grams
- Peas 240 grams
- Breadcrumbs
- Garlic 2 cloves
- Ballymaloe Tomato Relish 4 pot(s)
- Kale 160 grams
- Central American Style Spice Mix
- Water
- Butter (to taste)
- Salt ½ tsp
- Salt (to taste)
- Pepper (to taste)
- Milk (Optional) (to taste)
COOKING STEPS:
1. Preparation
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks.
- Strip the leafy part of the kale from the stem. Tear into small pieces. Discard the stem.
- Peel and grate the garlic (or use a garlic press).
2. Make the Mash
- Add the potatoes to the boiling water.
- Cook until fork tender, 12-18 mins. Add the kale in the final 2-3 mins of cooking time.
- Drain in a colander and return to the pot, off the heat.
- Mash together with a knob of butter and a splash of milk or water.
- Season with salt and pepper. Cover to keep warm.
3. Shape the Meatballs
- Meanwhile, in a large bowl, mix the breadcrumbs, Central American spice, 2 tbsp water and ¼ tsp salt (double both for 4p).
- Add the pork mince and garlic. Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
4. Bake the Meatballs
- Pop the meatballs onto a large (lined) baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
5. Warm the Peas
- When the meatballs have cooked for 10 mins, place a pan over medium-high heat with a drizzle of oil.
- Cook the peas for 2-3 mins. Season to taste with salt and pepper.
- Remove from the pan and cover to keep warm.
- Once the meatballs are done, return the pan to medium-high heat. Add the meatballs, Ballymaloe relish, a knob of butter and 25ml water (double for 4p). Coat the meatballs in the sauce.
- Season to taste with salt and pepper.
6. Finish and Serve
- Divide the colcannon between plates and top with glazed meatballs.
- Serve the peas alongside.
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