Pork Meatballs with Beet & Cranberry Agrodolce

Pork Meatballs

with Beet & Cranberry Agrodolce

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, we’re finishing spiced pork meatballs in a gorgeous agrodolce—a sauce whose name comes from the Italian for “sweet and sour.” Our fall-inspired agrodolce features fresh cranberries and red beet, cooked with a bit of sugar, vinegar and whole mustard seeds to bring out their sweet, tangy and earthy flavors. We’re serving it all over a creamy, hearty bed of farro (tossed with delicate baby kale).

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    765 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the shallot. Thinly slice the chives. On a paper towel-lined cutting board, peel and small dice the beet.

Cook & chop the kale:
3 Cook & chop the kale:

While the farro cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add half the shallot and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a cutting board; when cool enough to handle, finely chop. Rinse and wipe out the pan.

Form & brown the meatballs:
4 Form & brown the meatballs:

While the farro continues to cook, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned on all sides.

Make the agrodolce & finish the meatballs:
5 Make the agrodolce & finish the meatballs:

Add the cranberries, beet and remaining shallot to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the sugar, mustard seeds, ¾ of the vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the meatballs are thoroughly coated and cooked through. Turn off the heat and season with salt and pepper to taste.

Finish the farro & plate your dish:
6 Finish the farro & plate your dish:

To the pot of cooked farro, add the chopped kale, crème fraîche and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished farro and finished meatballs between 2 dishes. Top with the agrodolce and a drizzle of olive oil. Garnish with the chives. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the shallot. Thinly slice the chives. On a paper towel-lined cutting board, peel and small dice the beet.

Cook & chop the kale:
3 Cook & chop the kale:

While the farro cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add half the shallot and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a cutting board; when cool enough to handle, finely chop. Rinse and wipe out the pan.

4 Form & brown the meatballs:

While the farro continues to cook, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned on all sides.

Form & brown the meatballs:
Make the agrodolce & finish the meatballs:
5 Make the agrodolce & finish the meatballs:

Add the cranberries, beet and remaining shallot to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the sugar, mustard seeds, ¾ of the vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the meatballs are thoroughly coated and cooked through. Turn off the heat and season with salt and pepper to taste.

6 Finish the farro & plate your dish:

To the pot of cooked farro, add the chopped kale, crème fraîche and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished farro and finished meatballs between 2 dishes. Top with the agrodolce and a drizzle of olive oil. Garnish with the chives. Enjoy!

Finish the farro & plate your dish:
Browse Steps
1 of 6