HelloHero: Slow-Cooked Pork Meatballs

Name: HelloHero: Slow-Cooked Pork Meatballs with Fettuccine & Parmesan
Total time: 1 h 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Fettuccine; 1 packet Baby Spinach Leaves; 1 packet Fine Breadcrumbs; 1 packet Parmesan Cheese; 250 g Pork Mince; 1 sachet Italian Herbs; 1 packet Passata; 1 sachet Garlic & Herb Seasoning; 1 Tomato; 1 sachet Vegetable Stock Powder; ⅓ cup Water; 1 piece egg; 1 drizzle olive oil; ½ tbs brown sugar; ¼ tsp salt

with Fettuccine & Parmesan

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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!

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•Milk

•Eggs

The quantities provided above are averages only.

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

Fettuccine

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

1 packet

Baby Spinach Leaves

1 packet

Fine Breadcrumbs

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

1 packet

Parmesan Cheese

(Contains: Milk;)

250 g

Pork Mince

1 sachet

Italian Herbs

1 packet

Passata

1 sachet

Garlic & Herb Seasoning

Tomato

1 sachet

Vegetable Stock Powder

Not included in your delivery

⅓ cup

Water

1 piece

egg

(Contains: Eggs;)

1 drizzle

olive oil

½ tbs

brown sugar

¼ tsp

salt

Nutritional Values

Calories791 kcal

Energy (kJ)3310 kJ

Fat26.8 g

of which saturates9.2 g

Carbohydrate87 g

of which sugars12.9 g

Dietary Fibre6.3 g

Protein47.5 g

Cholesterol0 mg

Sodium1670 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• 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, 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.

• 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.