If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.
HelloFreshOur Plans
How It Works
About HelloFresh
Our Recipes
Pork & Sage Meatballs

Pork & Sage Meatballs

with Pesto Risoni-otto

3.4 / 4 Rating
Rate this recipe
Read more

Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with herby pork meatballs, this is comfort food at its finest.

Allergens:Tree NutsGlutenEggMilk
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 unit

brown onion

1 unit


1 clove


1 bunch


2 packet

pine nuts

(ContainsTree Nuts)

2 packet


(ContainsGlutenMay be presentEgg, Soya)

½ cube

chicken stock

1 packet

pork mince

½ packet

fine breadcrumbs


1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsTree Nuts, Milk)

1 packet

shaved Parmesan cheese


Not included in your delivery

olive oil

1 cup


1 unit



½ tsp


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3691 kJ
Fat44.8 g
of which saturates9.4 g
Carbohydrate68.2 g
of which sugars8.3 g
Protein45.7 g
Sodium687 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Non-Stick Pan
Medium Bowl
Large Non-Stick Pan

Finely chop the brown onion. Cut the zucchini into 2cm chunks. Finely chop the garlic (or use a garlic press). Pick and finely chop the sage leaves.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and zucchini and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the risoni, water (see ingredients list) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 13-15 minutes, or until the risoni is 'al-dente' and the water has absorbed. TIP: Add a splash of water if the risoni looks dry!


While the risoni is cooking, combine the pork mince, egg, fine breadcrumbs (see ingredients list), sage, salt (see ingredients list) and a pinch of pepper in a medium bowl. Using damp hands, take 1 heaped tbs of mixture and shape into a small meatball. Set aside on a plate and repeat with the remaining pork mixture. The mixture should make around 5-6 meatballs per person.


Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning occasionally, for 8-10 minutes, or until browned and cooked through.


Once the risoni is tender, add the baby spinach leaves and stir through for 1 minute or until wilted. Remove the pan from the heat and stir through the traditional pesto. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.


Divide the pesto risoni-otto between bowls and top with the pork and sage meatballs. Scatter over the shaved Parmesan cheese and toasted pine nuts.