Skip to content

Meat, South and mountains

Ardèche pork and herb meatballs with mashed potatoes

Caillettes are baked balls of pork, liver, and leafy greens, served with mashed potatoes. This recipe serves 4, takes 1h30, is medium difficulty, and costs €2.90 per serving. The key to success is wringing out the spinach and chard completely, so the meatballs don't turn soggy.

Caillettes are little balls of pork and greens baked in the oven, served here with a creamy homemade mash.

Ardèche pork and herb meatballs with mashed potatoes
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Ardèche caillettes stand out for their texture, moist inside with a lightly golden crust. The mix of sausage meat and liver gives them a straightforward meaty flavor, softened by spinach and chard that add color and moisture. Garlic and parsley season the mix without overpowering it, and the onion melts down during baking to round out the taste.

This is a Sunday dinner or a cold weeknight meal, the kind you make when it's chilly outside and you want to linger at the table. Kids usually go for the creamy mashed potatoes, and the meatballs are easy to eat with just a fork, no tough cuts to deal with. Slide them in the oven and let it do the work while you handle something else.

The ingredients

4 people

Butcher

  • Sausage meat 500 g
  • Pork liver 150 g

Fruits and vegetables

  • Fresh spinach 500 g
  • Swiss chard 300 g
  • Onions 2
  • Garlic 2 cloves
  • Parsley 6 sprigs
  • Potatoes 1 kg

Dairy

  • Milk 15 cl
  • Butter 50 g

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cook the spinach and chard, wring them out very well, and chop them. 8 min

    Press the spinach in a kitchen towel, you need to squeeze out all the water.

  2. Mix with the sausage meat, chopped liver, onion, garlic, parsley, salt, and pepper.

    Cook a small test ball to taste and adjust the seasoning.

  3. Shape into balls, place them in an oiled baking dish, and bake at 180 degrees. 45 min

    Turn the meatballs halfway through baking for even browning.

  4. Cook the peeled potatoes. 20 min

    Poke the potatoes with a knife to check they're done.

  5. Mash them with the hot milk and butter, and serve with the meatballs.

    Use a potato ricer rather than a blender, which would make the mash gluey.

Our tips to get it right

  • Chop the liver fairly fine so it blends into the sausage meat, otherwise stringy bits show up after cooking.
  • Shape balls of even size, a bit smaller than a tennis ball, so they all cook through at the same rate.
  • Let the meatballs rest five minutes out of the oven before serving, they hold together better when cut.

The variations

  • Swap the pork liver for chicken liver for a milder, less pronounced flavor.
  • For a vegetarian version, replace the meat with cooked lentils and chopped mushrooms, keeping the spinach and chard.
  • To save time, shape flat patties instead of balls, they bake ten minutes faster.

What to serve it with

  • A green salad with a sharp dressing
  • A glass of light red wine
  • Pickles or mustard on the side

Storage

The meatballs keep for 3 days in the fridge in a sealed container. They freeze well once cooked, up to 2 months. Reheat them in the oven or in a skillet over low heat, and reheat the mash separately with a splash of milk.

Questions about this dish

Can you make these meatballs ahead of time?

Yes, you can shape the balls a day ahead and keep them covered in the fridge. Bake them the next day at mealtime, they'll cook the same way.

Can you swap the chard for something else?

You can double the spinach instead of using chard, the flavor will be a bit milder. Just make sure to wring out the greens well before mixing them with the meat.

Why does the recipe include liver?

Liver adds moisture and a deeper flavor than sausage meat alone. It's what truly sets a caillette apart from a plain pork meatball.

How do you know when the meatballs are done?

They should be golden on the outside and firm to the touch after 45 minutes at 180 degrees. You can also cut one open to check the inside isn't pink anymore.

How long does it take to make Ardèche pork and herb meatballs with mashed potatoes?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Ardèche pork and herb meatballs with mashed potatoes?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Ardèche pork and herb meatballs with mashed potatoes cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Recipes with spinach

See all