Slow-Cooked Italian Pork Meatballs
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Slow-Cooked Italian Pork Meatballs

Slow-Cooked Italian Pork Meatballs

with Spaghetti & Parmesan

Change what you know about meatballs by adding kale and spinach to your mixture for an easy flavour boost. Served with a slow-cooked tomato sauce on top of spaghetti (and we haven’t forgotten the cheese!), this is an Italian-inspired bowl everyone will love!

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Egg
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour 25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

pork mince

1 sachet

Italian herbs

1 sachet

vegetable stock powder

1 packet

fine breadcrumbs

(Contains Gluten, Wheat;)

1 packet

snacking tomatoes

1 packet

passata

1 sachet

garlic & herb seasoning

1 packet

spaghetti

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

¼ tsp

salt

⅓ cup

water

20 g

butter

½ tbs

brown sugar

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Nutritional Values

Energy (kJ)3500 kJ
Calories837 kcal
Fat30.9 g
of which saturates14.6 g
Carbohydrate87.9 g
of which sugars11.3 g
Dietary Fibre8.5 g
Protein47.2 g
Sodium1771 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Pan

Instructions

1
1

• 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, halve snacking tomatoes.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

2
2

• Remove baking dish from oven, then add snacking tomatoes, passata, 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.

3
3

• While the meatballs are baking uncovered, bring a large saucepan of salted water to the boil. Cook spaghetti in the boiling water until 'al dente', 10 minutes. • When the 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 spaghetti through the sauce in the baking dish. Season to taste.

4
4

• Divide spaghetti and sauce between bowls. • Top with slow-cooked Italian pork meatballs. • Sprinkle with Parmesan cheese to serve. Enjoy!