Homemade Italian Pork Meatball & Tomato Pizza
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Homemade Italian Pork Meatball & Tomato Pizza

Homemade Italian Pork Meatball & Tomato Pizza

with Fresh Dough, Chilli & Parsley

Who needs takeaway when homemade can taste this good? This meaty pizza is an explosion of flavour, with homemade tomato sauce, juicy pork meatballs, and stringy Cheddar cheese. Add sprinkle of parsley after cooking for a burst of freshness and you’re on to a winner!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Over 30g protein
Allergens:
Soy
Gluten(Wheat)
Gluten
Egg
Milk

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Pizza Dough

(Contains Soy, Gluten(Wheat); May be present Pine nuts, Sesame. )

1

tomato

2 clove

garlic

½

Onion

½

fresh chilli (optional)

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

Aussie Spice Blend

1 packet

tomato paste

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

parsley

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

¼ cup

water

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)2711 kJ
Fat31.8 g
of which saturates14.7 g
Carbohydrate132 g
of which sugars11.7 g
Dietary Fibre10.5 g
Protein55.9 g
Sodium1067 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 240°C / 220°C fan-forced. • Halve each ball of pizza dough and set aside to rest for 20 minutes. • Finely chop tomato and garlic. Thinly slice onion (see ingredients) and fresh chilli (if using).

TIP: The resting time helps make the dough easier to work with plus improves the pizza base texture. Rest for minimum 20 minutes or up to 40 minutes.

2
2

• Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (6-8 per person). Transfer to a plate. • Heat frying pan to high heat with a drizzle of olive oil. Cook meatballs, turning, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

3
3

• Return frying pan to medium heat with a drizzle of olive oil. • Add tomato to the pan and cook, stirring occasionally, until softened, 3-4 minutes. • Add garlic and tomato paste, and cook until fragrant, 1-2 minutes. • Add the water, butter and brown sugar, and stir to combine, 1 minute. Season to taste and set aside.

4
4

• Lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle. • Transfer pizza bases to lined oven trays.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

5
5

• Spread tomato sauce evenly across bases using the back of a spoon. • Top with meatballs, onion and chilli, then sprinkle over shredded Cheddar cheese. • Bake until cheese is melted and golden, 15-20 minutes.

6
6

• Slice pork meatball pizzas. Tear over parsley. Enjoy!