Nostalgic One-Pot Pork Meatball Penne

Name: Nostalgic One-Pot Pork Meatball Penne with Baby Spinach & Parmesan Cheese
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Penne; g Beef & Pork Mince; 1 packet Fine Breadcrumbs; 1 Celery; 1 sachet Classic Roast Seasoning; 250 g Pork Mince; 1 packet Cream; 1 Silverbeet; 1 packet Grated Parmesan Cheese

with Baby Spinach & Parmesan Cheese

Get up to $175 off

A penne with pork meatballs tastes like a nice dream or a fond memory. Make it just the way you like it with Parmesan cheese sprinkled on top and a creamy sauce stirred through with celery and baby spinach. It’s a dinner that will be remembered warmly.

Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

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

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Penne

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

Beef & Pork Mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; )

Celery

1 sachet

Classic Roast Seasoning

250 g

Pork Mince

1 packet

Cream

(Contains: Milk; )

Silverbeet

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Nutrition Values

Calories1100 kcal

Energy (kJ)4620 kJ

Fat64.2 g

of which saturates37.7 g

Carbohydrate83 g

of which sugars10.9 g

Dietary Fibre5.3 g

Protein44.8 g

Sodium1440 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

•Lid

•Large Pan

Cooking Steps

• Boil the kettle. Finely chop celery. • In a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The meatballs will finish cooking in step 4!

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook celery, until softened, 2-3 minutes.

• To the pan with celery, add garlic & herb seasoning and cook until fragrant, 1 minute. • Add penne, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people). Return meatballs to the pan and stir to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes.

• Remove lid from pan, then stir through baby spinach leaves, cream (see ingredients), the butter and 1/2 the grated Parmesan cheese until slightly thickened, 1-2 minutes.