HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Pork Meatballs & Tomato Sugo
Italian Pork Meatballs & Tomato Sugo

Italian Pork Meatballs & Tomato Sugo

with Cauli-Potato Mash & Salad

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Proof that comfort food can be low carb, you're in for a real treat with tonight's Italian-inspired meatballs and mash, complete with a vibrant sugo you're going to want to whip up on repeat.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalUnder 30g carbsNaturally Gluten-FreeNot Suitable for Coeliacs

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion




1 packet

pork mince

1 sachet

garlic & herb seasoning




brown onion

2 clove


1 bag

spinach & rocket mix

1 box


1 sachet

chicken-style stock powder

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

½ tbs



50 g



1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2635 kJ
Fat38.9 g
of which saturates21.5 g
Carbohydrate29.4 g
of which sugars14.1 g
Dietary Fibre7.3 g
Protein37.2 g
Sodium1377 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Roughly chop the cauliflower into small florets. Peel the potato and cut into bite-sized chunks. Cook the cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the milk and 1/2 the butter. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!


While the veggies are cooking, combine the pork mince, garlic & herb seasoning and grated Parmesan cheese in a medium bowl. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a bowl.

TIP: Cook the meatballs in batches if your pan is getting crowded.


While the meatballs are cooking, slice the cucumber into half-moons. Roughly chop the brown onion (see ingredients). Finely chop the garlic. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then top with the cucumber and spinach & rocket mix. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.


Wipe out the frying pan, then return to a medium-heat with a drizzle of olive oil. Cook the onion, stirring, until tender, 3-4 minutes. Add the garlic and cook until fragrant, 30 seconds. Reduce the heat to medium, then add the passata, chicken-style stock powder, a pinch of brown sugar and the remaining butter. Cook, stirring, until slightly thickened 3-4 minutes.


Toss the salad. Divide the cauli-potato mash between bowls. Top with the Italian pork meatballs, spooning over the tomato sugo. Serve with the salad.