Saucy Pesto Pork Meatballs
with Spinach & Rocket Couscous
These pork meatballs have a flavourful twist, can you guess what it is? It’s our favourite cheesy, nutty and herby condiment, mixed right in with the mince - pesto! This vibrant addition packs a punch with flavour. Serve these meatballs atop a fluffy couscous, coated in a rich tomato sauce for your new favourite meatball combo!
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
3 clove
garlic
1
carrot
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
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 sachet
beef-style stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
tomato paste
1 packet
spinach & rocket mix
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
¾ cup
water (for the couscous)
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop the garlic. • Thinly slice the carrot into half-moons.
• In a medium bowl, combine the pork mince, fine breadcrumbs, salt and basil pesto. Using damp hands, take a heaped spoonful of the pork mixture and gently shape into a small meatball. • Set aside on a plate. You should get 4-5 meatballs per person.
TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork meatballs until browned, 5-6 minutes (they will continue cooking in step 5). Transfer to a plate.
TIP: Cook the meatballs in batches if they don't fit in a single layer!
• In a medium saucepan, combine the water (for the couscous) and beef-style stock powder and bring to the boil. • Add the couscous, then stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Return the frying pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the carrot until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. • Add the tomato paste, brown sugar, butter and the water (for the sauce). Return the meatballs to the pan and cover with a lid or foil. Reduce the heat to medium and simmer until the meatballs are cooked through, 6-7 minutes. • Season to taste with salt and pepper.
TIP: Add a splash more water if the sauce is looking dry!
• Stir the baby spinach & rocket mix through the couscous, then divide between bowls. • Top with the pesto pork meatballs, spooning over the tomato sauce. • Sprinkle over the grated Parmesan cheese to serve.