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20 minutes

Cheesy Pork Meatball Gemelli

with Balsamic-Dressed Spring Salad

Cooking time

20 minutes

Servings

2/4

Calories

1060 /serving

Suppertime always rolls along smoothly when there are meatballs involved. These ground pork numbers have the added advantage of grated mozzarella worked into the mix (along with panko, onion and classic Italian-style spices). They can do no wrong sitting atop a bright sauce made from cherry tomatoes, and tossed with suitably toothy gemelli pasta. Cuke and greens combine for a side salad whose one wish in life is a luxurious balsamic vinaigrette.

We will send you:

  • 250g Ground pork
  • 1 Cucumber
  • 1 Onion (or shallot)
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 400ml Cherry tomatoes (canned)
  • 45ml Rich, Snappy Whipped Balsamic vinaigrette
  • 225g Gemelli
  • 19g Panko
  • 60g Grated mozzarella
  • 14.25g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
12 g
Sodium
950 mg
Total Carb
119 g
Sugars
17 g
Protein
52 g
Fibre
12 g
Preparation
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Mise en place
Meanwhile, thinly slice the cucumber. Halve, peel and small-dice the onion.
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Prepare & cook the meatballs
In a large bowl, combine the pork, cheese, panko, ⅓ of the onion, ⅓ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a generous drizzle of oil on medium-high. Cook the meatballs*, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate.
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Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the remaining onion, remaining spices and S&P. Sauté, 1 to 2 min., until fragrant. Add the tomatoes, ¼ cup water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, partially covered, stirring occasionally, 4 to 6 min., until the sauce has thickened.
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Make the salad
Meanwhile, in a second large bowl, combine the baby greens, cucumber and vinaigrette.
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Combine the pasta & serve
To the pan of sauce, add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the pasta is heated through and coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your plates. Top with the meatballs. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.