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Pork & Parmesan Meatballs

Pork & Parmesan Meatballs

with Roast Potatoes & Nutty Green Salad

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Pork mince is a great base for big bold flavours, like the sharp Parmesan and Italian herbs in these meatballs. Complete with a delightful dill and parsley mayo for dipping and a textural treat of a salad, you'll never go back to old school meatballs when you have this recipe up your sleeve.

Tags:Kid Friendly
Allergens:Tree NutsEggGlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

2 clove

garlic

½ punnet

cherry/snacking tomatoes

1

carrot

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

pork mince

½ packet

fine breadcrumbs

(ContainsGluten)

½ packet

mustard cider dressing

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 packet

grated Parmesan cheese

(ContainsMilk)

½ sachet

Italian herbs

(May be present Gluten/Gluten)

Not included in your delivery

olive oil

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3226 kJ
Fat47.6 g
of which saturates10.9 g
Carbohydrate40.6 g
of which sugars10.8 g
Protein43.3 g
Sodium544 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

2

Finely chop the garlic. Halve the cherry tomatoes. Grate the carrot. Roughly chop the roasted almonds.

3

In a medium bowl, combine the pork mince, grated Parmesan cheese, garlic, egg, Italian herbs (see ingredients), fine breadcrumbs (see ingredients) and a good pinch of salt and pepper. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

4

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 (cook in batches if your pan is getting crowded).

5

When the meatballs are almost done, combine the mustard cider dressing (see ingredients), cherry tomatoes, carrot, almonds and mixed salad leaves in a medium bowl. Toss to coat, then season to taste.

6

Divide the pork and Parmesan meatballs, roast potatoes and nutty salad between plates. Serve with the dill & parsley mayonnaise.