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Pork Meatball & Basil Pesto Risoni

Pork Meatball & Basil Pesto Risoni

with Roasted Pumpkin & Flaked Almonds

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Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with succulent pork meatballs, this is comfort food at its finest.

Unfortunately, this week's courgette was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious!

Allergens:Tree NutsGlutenEggsMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 unit

brown onion

1 unit

carrot

1 bag

baby spinach leaves

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

peeled & chopped pumpkin

1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 sachet

Italian herbs

1 pinch

chilli flakes

1.5 packet

risoni

(ContainsGluten)

1 tin

tomato paste

1 sachet

beef-style stock powder

1 packet

basil pesto

(ContainsTree Nuts, Milk)

Not included in your delivery

olive oil

1 unit

egg

(ContainsEggs)

¼ tsp

salt

2 cup

water

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3710 kJ
Fat38.9 g
of which saturates12 g
Carbohydrate80.5 g
of which sugars15.7 g
Dietary Fibre0 g
Protein47.7 g
Cholesterol0 mg
Sodium1620 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Cut the carrot (unpeeled) into 2cm chunks. Roughly chop the baby spinach leaves. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

2

Place the peeled & chopped pumpkin and carrot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 20-25 minutes.

3

While the veggies are roasting, combine the pork mince, fine breadcrumbs, egg, Italian herbs, the salt, 1/2 the garlic and a pinch of pepper in a medium bowl. Using damp hands, shape a heaped spoonful of the pork mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

4

In a large saucepan pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the meatballs and cook, turning occasionally, until browned, 5-6 minutes. Transfer to a plate. Add the onion to the saucepan and cook, stirring, until softened, 4 minutes. Add a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute.

TIP: The meatballs will continue cooking in step 5!

5

Add the risoni (see ingredients list), tomato paste and the water to the saucepan and stir to combine. Return the meatballs to the pan, then add the beef stock and stir to combine. Bring to the boil, cover with a lid, reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente', 12-15 minutes. Add the butter and stir through until melted, 1 minute. Add the baby spinach, roasted veggies and basil pesto. Stir to combine and season to taste with salt and pepper.

6

Divide the pork meatball and basil pesto risoni between bowls. Top with the toasted almonds.