Quick Creamy Pork Meatball & Bacon Leek Risoni
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Quick Creamy Pork Meatball & Bacon Leek Risoni

Quick Creamy Pork Meatball & Bacon Leek Risoni

with Balsamic Rocket

Who doesn’t love meatballs with pasta? This one uses risoni, the perfect baby-sized pasta that allows for maximum flavour absorption. Toss it through a creamy, silky sauce and you’ve got a homey meal for all year round.

Allergens:
Egg
•Gluten
•Milk
•Gluten(Wheat)

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Leek

1

Pork Mince

1

Fine Breadcrumbs

(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

Garlic & Herb Seasoning

1

Soffritto Mix

1

Diced Bacon

1

Cream

(Contains Milk; )

1

Lemon

1

Chicken-Style Stock Powder

1

Rocket leaves

1

Risoni

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

Not included in your delivery

olive oil

egg

(Contains Egg; )

balsamic vinegar

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Nutrition Values

Energy (kJ)3656 kJ
Calories874 kcal
Fat40.6 g
of which saturates20.8 g
Carbohydrate79.8 g
of which sugars14.1 g
Dietary Fibre5.3 g
Protein44.5 g
Sodium1679 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.

Instructions

1

• Boil a full kettle of water. Thinly slice leek. • In a medium bowl, combine pork mince, fine breadcrumbs, the egg, garlic & herb seasoning and a pinch of pepper. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

2

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Meanwhile, pour boiled water into a large saucepan over high heat with a pinch of salt. • Add risoni to the boiling water and cook until ‘al dente’, 7-8 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain risoni, then return to saucepan.

3

• Wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook soffritto mix and leek, stirring, until softened, 6-8 minutes. • Add cream (see ingredients), dijon mustard (see ingredients), chicken-style stock powder and reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), and simmer until thickened, 1-2 minutes. • Remove from heat, return meatballs to the pan, add risoni and stir to combine. Season with pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Wipe out and return frying pan to medium heat with a drizzle of olive oil. Cook soffritto mix, diced bacon and leek, breaking up with a spoon, until golden, 6-8 minutes. • Add longlife cream (see ingredients), dijon mustard (see ingredients), chicken-style stock powder and reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), and simmer until thickened, 1-2 minutes. • Remove from heat, return meatballs to the pan, add risoni and stir to combine. Season with pepper.

4

• In a medium bowl, combine rocket leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy mustard pork meatball risoni between bowls. • Serve with balsamic rocket. Enjoy!