HelloHero: Slow-Cooked Pork Meatballs
with Fettuccine & Parmesan
Change what you know about pork meatballs by adding spinach to your mixture for an easy flavour boost. Served with a slow-cooked tomato sauce on top of al dente pasta (and we haven’t forgotten the cheese!), this is an Italian-inspired bowl everyone will love!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Fine Breadcrumbs
1 packet
Baby Spinach Leaves
250 g
Pork Mince
1 packet
Parmesan Cheese
1 sachet
Italian Herbs
1 packet
Fettuccine
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
Not included in your delivery
1 drizzle
olive oil
piece
egg
(Contains: Eggs;)
cup
water
brown sugar
salt
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a medium bowl, combine lamb mince, Italian herbs, vegetable stock powder, fine breadcrumbs and the egg.
• Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a baking dish. Drizzle with olive oil, gently turning to coat.
• Bake meatballs until lightly browned, 10-15 minutes.
• Meanwhile, roughly chop tomato.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Preheat oven to 220°C/200°C fan-forced.
• In a medium bowl, combine pork mince, Italian herbs, vegetable stock powder, fine breadcrumbs and the egg.
• Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a baking dish. Drizzle with olive oil, gently turning to coat.
• Bake meatballs until lightly browned, 10-15 minutes.
• Meanwhile, roughly chop tomato.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.
• Remove baking dish from oven, then add tomato, diced tomatoes, garlic & herb seasoning, the salt, water, butter and brown sugar. Turn meatballs to coat. Cover baking dish tightly with foil.
• Reduce oven to 180°C/160°C fan-forced. Return meatballs to the oven and bake until tomatoes are softened, a further 50-55 minutes.
• Remove from oven. Uncover, then gently stir meatballs and sauce. Return to the oven. Bake, uncovered, until sauce is slightly thickened, a further 10-15 minutes.
• While the meatballs are baking uncovered, bring a large saucepan of salted water to the boil. Cook fettuccine in the boiling water until 'al dente', 11 minutes.
• When pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
• When the meatballs are ready, transfer to a plate. Gently stir baby spinach leaves and fettuccine through the sauce in the baking dish. Season to taste.
• Divide fettuccine and sauce between bowls.
• Top with slow-cooked Italian lamb meatballs.
• Sprinkle with Parmesan cheese to serve. Enjoy!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide fettuccine and sauce between bowls.
• Top with slow-cooked Italian pork meatballs.
• Sprinkle with Parmesan cheese to serve. Enjoy!
