Creamy Pork Meatball & Leek Risoni
with Balsamic Rocket
Who doesn’t love meatballs with pasta? This one uses risoni, the perfect baby-sized pasta that allows for maximum flavour absorption. Toss it through a creamy, silky sauce and you’ve got a homey meal for all year round.
The quantities provided above are averages only.
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
1
leek
½
lemon
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 sachet
Garlic & Herb Seasoning
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
Soffritto Mix
½ packet
Cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Rocket leaves
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice leek. Cut lemon into wedges. • 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 and leek, stirring, until softened, 6-8 minutes. • Add cream (see ingredients), chicken-style stock powder, a squeeze of lemon juice 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 pork meatball risoni between bowls. • Serve with balsamic rocket. Enjoy!