Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. We love a little ball of deliciousness and a meatball fits this description perfectly. Slow-cooked pork with a hint of our garlic and herb seasoning is rolled up nice and tight, stirred through a saucy veggie ragu and placed on top of a pillow of buttery mashed potatoes.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
garlic & herb seasoning
tinned cherry tomatoes
beef-style stock powder
grated Parmesan cheese(ContainsMilk)
butter (for the sauce)(ContainsMilk)
butter (for the mash)(ContainsMilk)
• Preheat oven to 200°C/180°C fan-forced. Finely chop carrot, celery, onion and garlic.
Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).
• In a medium bowl, combine pork mince, fine breadcrumbs, garlic & herb seasoning, 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). • In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• Return the saucepan to medium-high heat with a drizzle of olive oil. • Cook onion, celery and carrot until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, beef-style stock powder, the brown sugar, water and the butter (for the sauce). Season and stir to combine.
• Add meatballs to the sauce. Cover saucepan with lid or tightly with foil. • Bake in oven until meatballs are tender, 50-60 minutes.
TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!
• When the ragu has 20 minutes cook time remaining, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the milk and the butter (for the mash) to potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!
• Divide mash between bowls. • Top with slow-cooked pork meatball ragu. • Spoon over remaining sauce and garnish with grated Parmesan cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.