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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens: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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

potato

1 packet

pork mince

1 sachet

garlic & herb seasoning

1

cucumber

½

brown onion

2 clove

garlic

1 bag

spinach & rocket mix

1 box

passata

1 sachet

chicken-style stock powder

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ tbs

milk

(ContainsMilk)

50 g

butter

(ContainsMilk)

1 drizzle

balsamic vinegar

1 pinch

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2717 kJ
Fat38.8 g
of which saturates21.6 g
Carbohydrate35.2 g
of which sugars15.6 g
Dietary Fibre8.7 g
Protein37.8 g
Sodium1373 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.