Herby Pork Meatballs & Garden Salad
with Creamy Pesto Dressing
For pork meatballs with some Mediterranean vibes, lace them with our rich herb seasoning. Then add an extra layer of flavour by coating them in our onion chutney before serving over a simple and textural salad to balance out the richness. Don't forget the drizzle of creamy basil pesto dressing to tie everything together.
This recipe is under 550kcal per serving and under 40g carbohydrates per serving.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
2 clove
garlic
1
cucumber
½
white turnip
1
Tomato
1 packet
pork mince
1 sachet
Herb & Mushroom Seasoning
½ 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
Onion Chutney
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Thinly slice cucumber and tomato.
• In a medium bowl, combine pork mince, herb & mushroom seasoning, fine breadcrumbs (see ingredients), the egg, garlic and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• Set your air fryer to 200°C. • Place meatballs into air fryer basket and cook until cooked through, 8-10 minutes (cook in batches if your basket is getting crowded). Transfer to a bowl, then dollop over onion chutney and toss to coat.
TIP: No air fryer? Heat a large frying pan over high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if necessary). Remove from heat, then add onion chutney and a splash of water. Toss meatballs to coat. Set aside.
• In a large bowl, combine mixed salad leaves, cucumber, turnip, tomato and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide garden salad between plates. • Top with herby pork meatballs, then spoon over any remaining glaze. • Drizzle with creamy pesto dressing to serve. Enjoy!