In Char’s Kitchen ~ Season 3 Episode 8: Sunday Night Supper

if you’re looking to switch up your Sunday night supper – I’ve got you covered with a tasty twist on meat-and-potatoes!

Pork Meatballs with Spicy Peanut Sauce, Sweet Potato Mash and Sweet and Sour Slaw

This Sunday Night Supper dish is quite literally a mouthfull. Don’t be alarmed by the wordy title, it’s simple to whip up (in about an hour – or less!), uses common ingredients, and is absolutely delicious!!

Don’t forget to use hashtag #InCharsKitchen and/or #DeliciousandDoable when posting pics to social. I love following along with what recipes you’re all whipping up!!

Pork Meatballs

1 lbs. (500 g) ground pork

2 tbsp (30 mL) minced fresh ginger

2 cloves garlic, minced

1 1/2 tsp (7 mL) each of ground coriander and cumin

½ tsp (2 mL) each of salt and chili flakes

Preheat the oven to 375 F (180 C). Place all ingredients in a mixing bowl. Using your hands combine all ingredients and form into 12 even size meatballs. Place on a baking sheet lined with parchment paper and bake in the center of the preheated oven for about 20 minutes, or until cooked through (71 C (160 F).

Spicy Peanut Sauce

⅓ cup (75 mL) mayonnaise

¼ cup (60 mL) natural peanut butter

1 tbsp (15 mL) hot sauce (heat level of choice)

1 clove garlic, minced

Finely grated zest and juice of one lime

Stir together all ingredients until evenly combined. Cover and refrigerate until ready to serve (up to 2 days).   

Sweet and Sour Slaw

2 tbsp (30 mL) cider vinegar

1 tbsp (15 mL) granulated sugar

¼ tsp (1 mL) salt

Place all ingredients in a small saucepan and bring to a boil. Immediately remove from heat. Cool slightly. Set aside.  

1 celery stock, cut very thin on an angle

½ cucumber, very thinly sliced on an angle

½ small red onion, very thinly sliced

1 small carrot, grated

½ cup (125 mL) roughly chopped fresh cilantro

Place all ingredients in a mixing bowl and toss with dressing. Cover and refrigerate for up to 1 day. Toss well before serving.   

Sweet Potato Mash 

3 lbs. Sweet potatoes, chopped (skin left on)

1/3 cup (75 mL) milk or cream

3 tbsp (45 mL) butter 

½ tsp (2 mL) each of salt and pepper

¼ tsp (1 mL) nutmeg

Place chopped potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Simmer for about 15 minutes or until potatoes very fork tender. Drain and place back in the same pot you boiled them in. Add remaining ingredients. Using a potato masher, mash potatoes until desired consistency. (Make up to two days in advance).

Garnish: Pea Shoots

Assembly:

Place sweet potatoes evenly between 4 serving dishes. Top each dish evenly with 3 meatballs, equal amounts of slaw and drizzle each dish evenly with sauce and garnish evely with pea shoots. Enjoy!!