Spiced Pork Patties with Tomato Pan Sauce
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Spiced Pork Patties with Tomato Pan Sauce

Spiced Pork Patties with Tomato Pan Sauce

plus Rainbow Vegetable Jumble

If you love meatballs and you love burgers, you’re going to go batty for these patties! First you’ll form pork meatballs with minced onion and our Tunisian-inspired blend of smoky-savory spices. Then, you’ll smash the meatballs into juicy patties right in the pan to create extra-crispy edges. Meanwhile a colorful combo of carrot, zucchini, and red onion are roasting in the oven. That’s yummy enough, it’s true, but we wouldn’t leave you high and dry—you’ll make a quick tomato-y pan sauce to top it all off!

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


3 ounce


1 unit

Red Onion

1 unit


10 ounce

Ground Pork

1 tablespoon

Tunisian Spice Blend

1 unit

Chicken Stock Concentrate

1 tablespoon


(Contains Wheat)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories500 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate21 g
Sugar9 g
Dietary Fiber4 g
Protein26 g
Cholesterol110 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Large Pan
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato into ½-inch pieces.

Roast Vegetables

• Toss zucchini, carrot, and onion wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Form Meatballs

• While veggies roast, in a medium bowl, combine pork*, minced onion, half the Tunisian Spice Blend (you’ll use the rest later), and a pinch of salt and pepper. Form pork mixture into six 1½-inch meatballs (twelve meatballs for 4 servings).

Cook Patties

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs and press down with a spatula to form patties; cook until cooked through, 4-6 minutes per side. • Transfer patties to a plate; remove pan from heat and let cool slightly, about 1 minute.

Make Pan Sauce

• Heat same pan over medium heat. Add tomato and remaining Tunisian Spice Blend; cook, stirring occasionally, until tomato is saucy, 3-4 minutes. • In a small bowl, whisk together stock concentrate, half the flour (all for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4). Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, 1-2 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.


• Divide vegetable jumble and pork patties between plates in separate sections. Top patties with pan sauce and serve.

Ground Pork is fully cooked when internal temperature reaches 160°.