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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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove


½ punnet

cherry/snacking tomatoes



1 packet

roasted almonds

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

1 packet

pork mince

½ packet

fine breadcrumbs


½ packet

mustard cider dressing

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise


1 packet

grated Parmesan cheese


½ sachet

Italian herbs

(May be present Gluten/Gluten)

Not included in your delivery

olive oil



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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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


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.


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).


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.


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