Nostalgic One-Pot Pork Meatball Penne
with Baby Spinach & Parmesan Cheese
A penne with pork meatballs tastes like a nice dream or a fond memory. Make it just the way you like it with Parmesan cheese sprinkled on top and a creamy sauce stirred through with celery and baby spinach. It’s a dinner that will be remembered warmly.
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 stalk
celery
1 bag
baby spinach leaves
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
penne
(Contains Gluten; May be present Soy, Egg. )
1 sachet
vegetable stock powder
½ packet
cream
(Contains Milk; )
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
2 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop celery. • In a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend, 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). Transfer to a plate.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The meatballs will finish cooking in step 4!
• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook celery, until softened, 2-3 minutes.
• To the pan with celery, add garlic & herb seasoning and cook until fragrant, 1 minute. • Add penne, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people). Return meatballs to the pan and stir to combine. • Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until penne is 'al dente', 15-20 minutes.
• Remove lid from pan, then stir through baby spinach leaves, cream (see ingredients), the butter and 1/2 the grated Parmesan cheese until slightly thickened, 1-2 minutes.
• Divide one-pot pork meatball penne between bowls. • Sprinkle with remaining Parmesan cheese to serve. Enjoy!