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Pork Meatball & Pesto Risoni

Pork Meatball & Pesto Risoni

with Roast Pumpkin & Zucchini

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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:Tree NutsGlutenEggMilk

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

3 clove

garlic

1

brown onion

1

zucchini

1 bag

baby spinach leaves

1 packet

flaked almonds

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

1 packet

peeled & chopped pumpkin

1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGluten)

1 sachet

dried oregano

1 pinch

chilli flakes

1.5 packet

risoni

(ContainsGluten)

1 sachet

tomato paste

1 tub

chicken stock pot

1 packet

basil pesto

(ContainsTree Nuts, MilkMay be present Egg)

Not included in your delivery

olive oil

1

egg

(ContainsEgg)

¼ tsp

salt

2 cup

water

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3501 kJ
Fat34.9 g
of which saturates12.3 g
Carbohydrate78.6 g
of which sugars16.8 g
Dietary Fibre0 g
Protein45.8 g
Cholesterol0 mg
Sodium1321 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

6

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