Mini Parmesan Pork Meatballs
with Pan-Roasted Pumpkin & Greens
We love this meal – full of twists on the classic meat and veg. Pork and veal mince is a great base for big bold flavours and with Parmesan and rosemary partnering up, you can banish memories of boring meatballs forever.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Peeled Pumpkin
1 head
broccoli
1 bag
green beans
1 packet
pork & veal mince
2 clove
garlic
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 block
Parmesan cheese
(Contains Milk;)
1 bunch
rosemary
1 unit
lemon
1 tub
garlic aioli
(Contains Egg;)
Not included in your delivery
20 g
butter
(Contains Milk;)
2 unit
egg
(Contains Egg;)
tbs
olive oil
Nutritional Values
Utensils
Instructions
Dice the peeled pumpkin into 1 cm chunks. Peel and crush the garlic. Finely grate the Parmesan cheese. Pick the rosemary leaves and roughly chop to get 1 tbs. Chop the broccoli into small 2 cm florets and finely dice the stalks. Trim the ends off the green beans and slice in half. Slice the lemon into wedges.
Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the pumpkin and cook, stirring occasionally, for 10-12 minutes or until tender and golden.
While the pumpkin is cooking, combine the pork & veal mince, eggs, fine breadcrumbs, garlic, Parmesan cheese and rosemary in a medium bowl. Season with a pinch of salt and pepper. Take 1 heaped tbs of the pork mixture and shape into a mini meatball. Set aside on a plate and repeat with the remaining mixture. Tip: The mixture should make 4-5 meatballs per person.
Add the broccoli and green beans to the pan with the pumpkin and cook, tossing, for 6-7 minutes, or until tender. Tip: Add a dash of water to speed up the cooking process! Add the butter and stir through until melted. Season with a generous pinch of salt and pepper. Remove from the heat and cover with a lid to keep warm.
While the veggies are cooking, heat a drizzle of olive oil in a second large frying pan over a medium-high heat. Add the pork meatballs and cook for 8-10 minutes, flipping regularly, or until browned all over and cooked through. Tip: The meatballs are cooked when they are no longer pink in the middle.
Divide the mini Parmesan pork meatballs and pan-roasted pumpkin & greens between plates. Top with a dollop of garlic aioli. Serve the lemon wedges on the side to squeeze over the adults' portions.