[Winter Warmers] One-Tray Cheesy Tomato & Herb Pork Meatballs
with Roast Veggie Toss & Creamy Pesto Dressing
- Milk
- Almond
- Eggs
- Walnut
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 sachet
Lemon Pepper Seasoning
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 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Cashew, Macadamia, Almond.)
1 sachet
Tomato & Herb Seasoning
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
2
Sweet Potato
1
Carrot
1 packet
Mustard Cider Dressing
1
Beetroot
Cooking Steps
If you added shredded Cheddar cheese, add to meatball mixture with the egg.
• Place chopped veggies on lined oven tray. Sprinkle over lemon pepperseasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast for 10 minutes. Remove tray from oven and add meatballs. • Roast until veggies are tender and meatballs are browned, 15-20 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When roast veggies have cooled a little, add baby spinach leaves and mustard cider dressing to oven tray and gently toss to combine. Season to taste.
• Divide roast veggie toss and tomato & herb pork meatballs between bowls. • Top with creamy pesto dressing and flaked almonds to serve. Enjoy!
