HelloFresh
topBanner
Pork & Red Pesto Meatballs

Pork & Red Pesto Meatballs

with Veggie-Loaded Israeli Couscous & Basil

Read more

These meatballs, also known as ‘polpette’ in their mother country of Italy, are things of true beauty when you infuse them with red pesto. Served atop a bed of couscous that’s bursting with flavour, you’ll be thanking Nonna for sharing her best kept culinary secrets.

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

carrot

1 unit

courgette

1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 sachet

garlic & herb seasoning

3 clove

garlic

1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 packet

tomato paste

1 sachet

chicken-style stock powder

1 bunch

basil

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.25 cup

water (for the couscous)

1 tsp

brown sugar

1 cup

water (for the sauce)

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3010 kJ
Fat32.7 g
of which saturates10.1 g
Carbohydrate64 g
of which sugars13.1 g
Dietary Fiber0 g
Protein37.1 g
Cholesterol0 mg
Sodium908 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm chunks. Cut the courgette into 1cm rounds. Place the carrot and courgette on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and garlic & herb seasoning and reduce the heat to medium. Simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Remove from the heat and cover to keep warm.

3

While the couscous is cooking, finely chop the garlic. In a medium bowl, combine the pork mince, fine breadcrumbs, red pesto, a generous pinch of salt and 1/2 the garlic. Using damp hands, take a heaped spoonful of the pork mixture and gently shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person. TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 5-6 minutes. Transfer to a plate and discard any excess oil from the pan. Reduce the heat to medium, then add the tomato paste, brown sugar and remaining garlic and cook until fragrant, 1 minute. Add the chicken-style stock powder and water (for the sauce), then return the meatballs to the pan and simmer until cooked through, 6-7 minutes.

5

Remove the frying pan from the heat, stir through the butter and season to taste. Set aside. Pick the basil leaves. Stir the roasted veggies and baby spinach leaves through the cooked couscous. TIP: Add a dash of water to loosen the sauce if needed!

6

Divide the veggie-loaded Israeli couscous between bowls. Top with the pork and red pesto meatballs and spoon over the sauce. Tear over the basil leaves to garnish.