Pork Meatballs and Pesto Rice
with a rich tomato sauce
Juicy pork meatballs are smothered in an oregano-infused cheesy sauce and served on top of pesto-coated rice in this savoury symphony of a dish.
Tags:
Family Friendly
Allergens:
Milk
•Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Pork Mince
150 grams
Rice
30 grams
Green Pesto
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 pack(s)
Breadcrumbs
(Contains Wheat)
110 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Passata
1 sachet(s)
Dried Oregano
1 unit(s)
Onion
2 unit(s)
Garlic
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
Nutrition Values
Energy (kJ)3788 kJ
Energy (kcal)905 kcal
Fat41.5 g
of which saturates18.6 g
Carbohydrate89.9 g
of which sugars13.3 g
Dietary Fiber2.5 g
Protein38.9 g
Cholesterol0 mg
Salt2.39 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Add the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Stir through half the pesto then pop the lid back on the pot.
- Keep covered for 10 mins or until ready to serve.
TIP: If you prefer, use the pesto as a garnish instead.
2
- Meanwhile, in a large bowl, combine the breadcrumbs with the pork mince, oregano and half the cheese.
- Add 2 tbsp water and ¼ tsp salt (double both for 4p). Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
5
- Place a pan over medium-high heat.
- Add the onion and garlic and fry for 2-3 mins.
- Stir in passata, 100ml water and ½ tsp sugar (double both for 4p).
- Add the cooked meatballs and half the creme fraiche and allow to warm through. Season to taste with salt, pepper and sugar.
- Mix the remaining pesto and creme fraiche together.
TIP: Add a splash of water if the sauce is too thick.
6
- Fluff up the pesto rice with a fork and divide between bowls.
- Top with the meatballs and sauce.
- Finish with a drizzle of pesto creme fraiche and a sprinkling of cheese.
