NZ Creamy Mustard Pork Meatball Risoni
with Bacon, Leek & Balsamic Rocket
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Soffritto Mix
100 g
Diced Bacon
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
250 g
Pork Mince
1 packet
Rocket leaves
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Leek
1 packet
Dijon Mustard
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Cooking Steps
• 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, 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!
