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Pork & Sage Meatballs

Pork & Sage Meatballs

with Pesto Risoni-otto

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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
Ingredientsarrow down iconarrow down icon
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 Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Chopping board
Medium Non-Stick Pan
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
Get prepped
Get prepped

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.

Start the risoni-otto
Start the risoni-otto

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!

Make the meatballs
Make the meatballs

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.

Cook the meatballs
Cook the meatballs

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.

Finish the risoni-otto
Finish the risoni-otto

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.

Serve up
Serve up

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.