Classic Double Pork Meatballs & Tomato Penne

Name: Classic Double Pork Meatballs & Tomato Penne with Roast Veggies & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 packet Penne; 1 sachet Savoury Seasoning; 1 packet Tomato Sugo; 1 packet Fine Breadcrumbs; 500 g Pork Mince; 1 packet Grated Parmesan Cheese; 1 Carrot; 1 Courgette

with Roast Veggies & Parmesan

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Hearty, juicy pork meatballs simmered in a rich tomato sauce, served over perfectly cooked penne. This is Italian comfort food at its finest. With every bite, you'll taste the love and tradition that makes this dish a timeless favourite. Finished with a sprinkle of parmesan and a unique touch of nutritious veggies... Nonna would be proud!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 packet

Penne

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

1 sachet

Savoury Seasoning

1 packet

Tomato Sugo

(May be present: Wheat, Gluten. )

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

500 g

Pork Mince

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Carrot

Courgette

Nutrition Values

Energy (kJ)4100 kJ

Calories979 kcal

Fat32.4 g

of which saturates12.9 g

Carbohydrate96.1 g

of which sugars18.8 g

Dietary Fibre7.8 g

Protein71.5 g

Cholesterol0 mg

Sodium1320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and courgette into bite-sized chunks. • Place peeled pumpkin pieces, carrot and courgette on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide veggies between two trays.

• Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs, savoury seasoning and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Drain penne and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).

• Return the saucepan to low heat, add tomato sugo, cooked penne and the butter, stirring, until heated through and combined, 1-2 minutes. Season to taste.

• Divide tomato penne, roast veggies and classic pork meatballs between plates. Sprinkle over parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.