Creamy Mustard Pork Meatball Spaghetti
with Spinach & Parmesan
Who doesn’t love spaghetti and meatballs? Add some dijon mustard into the mixture, and toss it through a creamy, silky sauce and you’ve got a homey meal for all year round. Add some extra cheese on top to give it more of a zap.
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
Ingredients
½ packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Dijon mustard
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook spaghetti in the boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (¾ cup for 2 people / 11/2 cups for 4 people). Drain spaghetti, then return to saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, combine pork mince, fine breadcrumbs, the egg, half the dijon mustard and a pinch of pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of pork 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.
• Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 5-6 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder, remaining dijon mustard and reserved pasta water, and simmer until thickened, 1-2 minutes. • Return meatballs to the pan, add cooked spaghetti, the butter and baby spinach leaves. Stir to combine and season to taste.
• Divide creamy mustard pork meatball spaghetti between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!