One-Tray Tomato & Herb Pork Meatballs

Name: One-Tray Tomato & Herb Pork Meatballs with Roast Veggie Toss & Creamy Pesto Dressing
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 1 sachet Lemon Pepper Seasoning; 1 packet Flaked Almonds; 250 g Pork Mince; 1 packet Creamy Pesto Dressing; 1 sachet Tomato & Herb Seasoning; 1 packet Fine Breadcrumbs; 2 Sweet Potato; 1 Carrot; 1 packet Mustard Cider Dressing; 1 Beetroot

with Roast Veggie Toss & Creamy Pesto Dressing

Up to 180$ + Free Treats / Extras for Life

Our new tomato and herb seasoning is the talk of the test kitchen and when laced on pork meatballs, you'll soon find out why. Served with a selection of only the finest veggies and drizzled with creamy pesto dressing, Mediterranean night is sorted!

Tags:

Mediterranean

•High Protein

Allergens:

Almond

•Eggs

•Milk

•Walnut

•Gluten

•Wheat

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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 sachet

Lemon Pepper Seasoning

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

250 g

Pork Mince

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Cashew, Macadamia, Almond.)

1 sachet

Tomato & Herb Seasoning

1 packet

Fine Breadcrumbs

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

Sweet Potato

Carrot

1 packet

Mustard Cider Dressing

Beetroot

Nutritional Values

Calories619 kcal

Energy (kJ)2590 kJ

Fat38.8 g

of which saturates7.6 g

Carbohydrate35.9 g

of which sugars18.3 g

Dietary Fibre10.3 g

Protein31.5 g

Sodium1480 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into 1cm chunks. Cut sweet potato and carrot into bite-sized chunks. • In a medium bowl, combine pork mince, fine breadcrumbs, tomato & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person).

• Place chopped veggies on a lined oven tray. Sprinkle over lemon pepper seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast for 10 minutes. Remove tray from oven and add meatballs. • Roast until veggies are tender and meatballs are browned, 15-20 minutes.

TIP: Beetroot stays firm when cooked. it's done when you can pierce it with a fork.

• When the roast veggies have cooled a little, add baby spinach leaves and mustard cider dressing to oven tray and gently toss to combine. Season to taste.

• Divide roast veggie toss and tomato & herb pork meatballs between bowls. • Top with creamy pesto dressing and flaked almonds to serve. Enjoy!