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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:NutsGlutenEggMilk
Preparation Time
40 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 unit

brown onion

1 unit

zucchini

1 clove

garlic

1 bunch

sage

2 packet

pine nuts

(ContainsNuts)

2 packet

risoni

(ContainsGluten,Traces of Egg,May contain traces of allergens)

½ cube

chicken stock

1 packet

pork mince

½ packet

fine breadcrumbs

(ContainsGluten)

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsNuts,Milk)

1 packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 cup

water

1 unit

eggs

(ContainsEgg)

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesper 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
Utensils
Utensils
Chopping board
Knife
Medium Non-Stick Pan
Medium Bowl
Plate
Large Non-Stick Pan
Instructions
Instructions
1

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.

2

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!

3

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.

4

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.

5

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.

6

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.

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