Pork & Lentil Meatballs With Wholewheat Tortiglioni
This meaty pasta is packed with hidden veg. Pan-fry pork and lentil meatballs, then, simmer in herby courgette and tomato sauce. Toss through your pasta and serve with a tangy balsamic salad on the side. 3 or more of your 5/day.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Water, Sugar, Pepper, Salt, Olive oil, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle
Peel and finely dice your brown onion[s]
Peel and finely chop (or grate) your garlic
Top, tail and chop your courgette into quarters lengthways, then chop into small bite-sized pieces
Drain and rinse your green lentils
Add your pork mince (remove the paper if required!) to a large bowl with half the chopped onion, half the chopped garlic (you'll use the rest later!), the drained lentils and a generous pinch of salt and pepper
Give everything a good mix up until thoroughly combined (clean hands is the best way!)
Divide and shape into meatballs (6 per person!) – these are your pork & lentil meatballs
Heat a large, wide-based pan (or two, preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil, once hot, add the pork & lentil meatballs to the pan[s] and cook for 2 min on each side or until browned, then remove to a plate and reserve the pan[s]
Add the chopped courgette and remaining chopped onion to the reserved pan[s] over a medium-high heat with a splash of cold water, and cook for 2-3 min or until starting to soften (be careful when adding the water to the pan, it may sizzle from the heat of the oil!)
Once starting to soften, add the remaining chopped garlic to the pan with your dried oregano and tomato paste and cook for 30 secs until fragrant
Once fragrant, add your chopped tomatoes with your chicken stock mix, a pinch of sugar, a generous pinch of salt and 150ml [200ml] [250ml] cold water, then give everything a good mix up
Return the browned pork & lentil meatballs to the pan and cook, covered for 12-15 min, or until the sauce has thickened and the meatballs are cooked through (no pink meat!)
Meanwhile, add your wholewheat tortiglioni to a pot with plenty of boiled water and bring to the boil over a high heat
Cook the wholewheat tortiglioni for 10-12 min or until cooked with a slight bite
Once done, drain the wholewheat tortiglioni, reserving a cup of the starchy pasta water
Wash your salad and pat it dry with kitchen paper
Add the cooked tortiglioni to the pan with a splash of starchy pasta water and gently stir it all together, being careful not to break up the meatballs
Cook for a final 1-2 min or until thickened and the sauce is coating the tortiglioni – this is your pork & lentil meatballs with wholewheat tortiglioni
Serve the pork & lentil meatballs with wholewheat tortiglioni with the salad to the side
Top the salad with your balsamic vinegar and a drizzle of olive oil
Sprinkle your grated Italian hard cheese all over and season with a pinch of pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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