Mini Parmesan Pork Meatballs
with Pan-Roasted Pumpkin & Greens
We love this meal – full of twists on the classic meat and veg. Pork and veal mince is a great base for big bold flavours and with Parmesan and rosemary partnering up, you can banish memories of boring meatballs forever.
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.
Ingredients
1 packet
Peeled Pumpkin
1 head
broccoli
1 bag
green beans
1 packet
pork & veal mince
2 clove
garlic
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 block
Parmesan cheese
(Contains Milk;)
1 bunch
rosemary
1 unit
lemon
1 tub
garlic aioli
(Contains Egg;)
Not included in your delivery
20 g
butter
2 unit
egg
(Contains Egg;)
tbs
olive oil
Nutritional Values
Utensils
Instructions
Dice the peeled pumpkin into 1 cm chunks. Peel and crush the garlic. Finely grate the Parmesan cheese. Pick the rosemary leaves and roughly chop to get 1 tbs. Chop the broccoli into small 2 cm florets and finely dice the stalks. Trim the ends off the green beans and slice in half. Slice the lemon into wedges.
Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the pumpkin and cook, stirring occasionally, for 10-12 minutes or until tender and golden.
While the pumpkin is cooking, combine the pork & veal mince, eggs, fine breadcrumbs, garlic, Parmesan cheese and rosemary in a medium bowl. Season with a pinch of salt and pepper. Take 1 heaped tbs of the pork mixture and shape into a mini meatball. Set aside on a plate and repeat with the remaining mixture. Tip: The mixture should make 4-5 meatballs per person.
Add the broccoli and green beans to the pan with the pumpkin and cook, tossing, for 6-7 minutes, or until tender. Tip: Add a dash of water to speed up the cooking process! Add the butter and stir through until melted. Season with a generous pinch of salt and pepper. Remove from the heat and cover with a lid to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a second large frying pan over a medium-high heat. Add the pork meatballs and cook for 8-10 minutes, flipping regularly, or until browned all over and cooked through. Tip: The meatballs are cooked when they are no longer pink in the middle.
Divide the mini Parmesan pork meatballs and pan-roasted pumpkin & greens between plates. Top with a dollop of garlic aioli. Serve the lemon wedges on the side to squeeze over the adults' portions.
