One-Pot Garlicky Pork Meatballs

Name: One-Pot Garlicky Pork Meatballs with Creamy Pesto Risoni & Flaked Almonds
Total time: 1 h 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Basil Pesto; 1 packet Light Cooking Cream; 2 Garlic; 1 packet Flaked Almonds; 250 g Pork Mince; 1 sachet Vegetable Stock Pot; 1 packet Fine Breadcrumbs; 1 sachet Garlic & Herb Seasoning; 1 Silverbeet; 1 packet Risoni; 20 g butter; 1 drizzle olive oil; 1 piece egg

with Creamy Pesto Risoni & Flaked Almonds

4.5

(133)

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The beauty of this recipe is that most of the magic happens in just one pot! Simply roll and sear the meatballs, start your risoni and then bring it all together with light cooking cream and our delicious basil pesto. Sprinkle over flaked almonds for added texture and crunch!

Allergens:

Milk

•Cashew

•Almond

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time1 hour 15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Light Cooking Cream

(Contains: Milk;)

2

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

250 g

Pork Mince

1 sachet

Vegetable Stock Pot

1 packet

Fine Breadcrumbs

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

1 sachet

Garlic & Herb Seasoning

1

Silverbeet

1 packet

Risoni

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

Not included in your delivery

20 g

butter

(Contains: Milk;)

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

Nutritional Values

Calories1030 kcal

Energy (kJ)4300 kJ

Fat60.9 g

of which saturates21.6 g

Carbohydrate74.3 g

of which sugars6.9 g

Dietary Fibre5.9 g

Protein44.4 g

Sodium1110 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

PDF

1

• Finely chop garlic. Roughly chop silverbeet.
• In a medium bowl, combine pork mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes.
• Transfer to a bowl and cover to keep warm.

3

• Wash out saucepan. Half-fill the large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Drain risoni.
• Return saucepan to medium heat with the butter. Add silverbeet and cook until tender, 2-3 minutes.
• Add the garlic and cook, until fragrant, 1 minute.
• Return risoni to the pan, add the light cooking cream, vegetable stock pot, and basil pesto and cook until slightly thickened, 1-2 minutes. Season to taste.