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.
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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. )
olive oil
egg
(Contains Egg; )
balsamic vinegar
• 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.
• 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.
• 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.
• 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!