Pork & Parmesan Meatballs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pork & Parmesan Meatballs

Pork & Parmesan Meatballs

with Apple Relish & Roasted Potato

We love this meal – full of twists on the classic meat and veg. Pork mince is a great base for big bold flavours and with Parmesan and rustic herbs partnering up, you can banish memories of boring meatballs forever.


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 Time


/ Serving 4 people

1 punnet

cherry tomatoes

2 unit


1 unit

brown onion

4 clove


2 unit


2 packet

grated Parmesan cheese

(Contains Milk;)

1 packet

pork mince

1 sachet

rustic herb spice blend

1 packet

Fine Breadcrumbs

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

1 bag

mixed salad leaves

1 tub

mustard cider dressing

4 unit


2 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

2 tbs

brown sugar

⅔ cup


½ tsp


2 unit


(Contains Egg;)


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3000 kcal
Fat26.7 g
of which saturates8.4 g
Carbohydrate60.7 g
of which sugars26.6 g
Dietary Fibre0 g
Protein49.6 g
Cholesterol0 mg
Sodium1040 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan


Roast the potato

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and roast for 25-30 minutes or until tender. While the potato is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Peel and core the apple, then cut into 1cm chunks. TIP: Cut the apple to the correct size so it cooks in the allocated time

Make the Apple relish

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring occasionally, until just softened, 4 minutes. Reduce the heat to medium and add the apple, brown sugar, the water and a pinch of salt and pepper. Cover with a lid and cook until the apple has softened, 15 minutes. Break up the apple with a wooden spoon. Remove the lid and cook until reduced and thickened, 1 minute. Cover with a lid to keep warm.

Make the Meatballs

While the relish is cooking, combine the pork mince, grated Parmesan cheese, garlic, eggs, rustic herb spice blend, the salt, fine breadcrumbs and a good pinch of pepper in a medium bowl. Using damp hands, shape 1 tbs of the pork mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. TIP: You should get 4-6 meatballs per person.

Cook the meatballs

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 2-3 minutes. Reduce the heat to medium and cook, turning occasionally, until the meatballs are cooked through, 6-8 minutes.

Dress the salad

While the meatballs are cooking, halve the cherry tomatoes. Grate the carrot (unpeeled). Roughly chop the roasted almonds. In a large bowl, place the mustard cider dressing, cherry tomato, carrot, almonds and mixed salad leaves. Season with a pinch of salt and pepper. Toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp!

Serve up

Divide the roasted potato, salad and pork and Parmesan meatballs between plates. Serve the apple relish on the side.

TIP: For kids, follow our serving suggestion in the main photo.