Pork Meatball Penne Party & Rainbow Veg
with Parmesan Cheese Sprinkle
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!
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
Broccoli
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; )
250 g
Pork Mince
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Courgette
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
20 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop broccoli (including stalk!) into small florets. Cut carrot and courgette into bite-sized chunks. • Place broccoli, 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, classic roast 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. 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.
• Divide tomato penne and classic pork meatballs between plates. Sprinkle over parmesan cheese and serve with roast veggies. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.
