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Pork Meatball & Pesto Risoni
Pork Meatball & Pesto Risoni

Pork Meatball & Pesto Risoni

with Roast Pumpkin & Zucchini

You've had meatballs, but have you had it with Italian-style risoni? With basil pesto, dried oregano and loads of veggies in the mix, it's got flavour and texture with every delicious bite!

Allergens:
Almond
Gluten
Wheat
Eggs
Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1

brown onion

1

zucchini

1 bag

baby spinach leaves

1 packet

flaked almonds

1 packet

Peeled & Chopped Pumpkin

1 packet

pork mince

1 packet

Fine Breadcrumbs

1 sachet

dried oregano

1 pinch

chilli flakes

1.5 packet

risoni

1 sachet

tomato paste

1 tub

chicken stock pot

1 packet

basil pesto

Not included in your delivery

olive oil

1

egg

¼ tsp

salt

2 cup

water

20 g

butter

Nutritional Values

per serving
Energy (kJ)3501 kJ
Fat34.9 g
of which saturates12.3 g
Carbohydrate78.6 g
of which sugars16.8 g
Protein45.8 g
Sodium1321 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan

Cooking Steps

Get prepped
1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Finely chop the brown onion. Cut the zucchini into 2cm half-moons. Roughly chop the baby spinach leaves. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a bowl.

Roast the veggies
2

Place the peeled & chopped pumpkin and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.

Make the meatballs
3

While the veggies are roasting, combine the pork mince, fine breadcrumbs, egg, dried oregano, the salt and 1/2 the garlic in a medium bowl. Season with pepper. Using damp hands, shape a heaped spoonful of the pork mixture into a meatball. Place on a plate and repeat with the remaining mixture. The mixture should make 5-6 meatballs per person.

Brown the meatballs
4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the pan is hot, cook the meatballs, turning occasionally, for 5-6 minutes or until browned (they will continue cooking in step 5). Transfer to a plate. Cook the onion, stirring, until softened, 4 minutes. Add a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute.

Cook the risoni
5

Add the risoni (see ingredients) and tomato paste to the pan and stir to combine. Return the meatballs, then add the water and chicken stock pot. Bring to the boil, cover with a lid or foil, reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente', 12-15 minutes. Add the butter and stir until melted, 1 minute. Add the spinach, roast veggies and basil pesto. Stir to combine and season to taste.

Serve up
6

Divide the pork meatballs and pesto risoni between bowls. Top with the flaked almonds.

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