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Pork Meatballs & Spaghetti for Dinner
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Pork Meatballs & Spaghetti for Dinner

Pork Meatballs & Spaghetti for Dinner

with an Italian Meatball Salad Wrap for Lunch

Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Start with a classic dinner of spaghetti and meatballs, then enjoy the extra meatballs in a fresh pesto and salad wrap at lunchtime. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3390kJ Energy, 50.1g Fat, 7.4g Saturated Fat, 52.6g Carbohydrate, 4.2g Sugars, 36.3g Protein, 907mg Sodium.


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 Time55 minutes


Serving amount

2 clove


1 bunch


1 packet

pork mince

2 sachet

Italian herbs

2 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 packet


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

1 unit

brown onion

1 unit


1 stalk


1 punnet

cherry tomatoes

2 box


1 punnet


1 packet

Parmesan cheese

(Contains Milk;)

1 pinch

chilli flakes

4 unit

classic wraps

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

2 tub

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1 bag

mixed salad leaves

1 sachet

tomato paste

Not included in your delivery

olive oil

2 unit


(Contains Egg;)

¾ tsp


40 g



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories4410 kcal
Fat37.5 g
of which saturates20.3 g
Carbohydrate104 g
of which sugars19.7 g
Dietary Fibre0 g
Protein66 g
Cholesterol0 mg
Sodium1150 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan


Make the meatballs

Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. In a large bowl, combine the pork mince, Italian herbs, eggs, fine breadcrumbs, the salt, 1/2 the garlic, 1/2 the oregano and a pinch of pepper. Using damp hands, take a heaped spoonful of the pork mixture and shape into a meatball. Transfer to a plate and repeat with the remaining mixture.

Cook spaghetti

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 10-12 minutes. Transfer to a plate. While the meatballs are cooking, add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking and cover with a lid to keep warm.

Start the sauce

Finely chop the brown onion and celery. Grate the carrot (unpeeled). Slice the cherry tomatoes in half. Return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the brown onion, celery and carrot and cook, stirring often, until softened, 3-4 minutes. Add the tomato paste and the remaining garlic and oregano and cook until fragrant, 1 minute.

Finish the sauce

Add the passata, some reserved cooking water (1/4 cup for 2 people / 1/2 cup for 4 people) and 1/2 the cherry tomatoes to the frying pan. Bring to the boil, then reduce the heat to medium-low and simmer until thickened, 5-7 minutes. Stir through the butter and season to taste with salt, sugar and pepper. Reserve about 10 meatballs for your lunch, then add the remaining meatballs to the sauce to heat through. TIP: Add a splash more cooking water for a looser sauce.

Serve up dinner

While the sauce is cooking, pick and thinly slice the basil leaves. Divide the spaghetti between bowls and spoon over the meatballs and sauce. Sprinkle with the shaved Parmesan cheese, a pinch of chilli flakes (if using) and garnish with the basil.

Make lunch

When you're ready to pack lunch, cut the reserved meatballs in half and divide between two microwavable containers. Divide the classic wraps, creamy pesto dressing, remaining cherry tomatoes and mixed salad leaves between two lunch packages. Refrigerate. At lunch, microwave the meatballs in 30 second bursts until heated through. Spread the wraps with creamy pesto dressing. Top with salad leaves, cherry tomatoes and meatballs.