One-Pot Garlicky Pork Meatballs
with Creamy Pesto Risoni & Flaked Almonds
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Light Cooking Cream
(Contains: Milk;)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, 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, May contain traces of allergens, Soy, Wheat;)
1 sachet
Garlic & Herb Seasoning
1
Silverbeet
1 packet
Risoni
(Contains: Gluten, May contain traces of allergens, Eggs, Soy, Wheat;)
Not included in your delivery
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide creamy pesto risoni between bowls and top with the garlicky pork meatballs.
• Sprinkle with flaked almonds to serve. Enjoy!
