Pork Meatballs With Greek Cheese & Red Pepper Conchiglie
Get ready to roll with these juicy hand-made meatballs. You'll pack them with aromatic fennel seeds before tossing them with pasta shells and a creamy Greek cheese and roasted red pepper sauce. Sprinkle with more Greek cheese on top and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and cut your shallot[s] in half
Chop your tomato[es] into wedges
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces
Peel and finely chop (or grate) your garlic
Add the shallot halves, tomato wedges and chopped pepper to a baking tray with a drizzle of olive oil
Put the tray in the oven for 20-22 min or until the veg is tender and the pepper is slightly charred – this is your roasted veg
Add your pork mince (remove the paper if required!) and panko breadcrumbs to a bowl with half the chopped garlic (you'll use the rest later!), fennel seeds and a small pinch of salt and pepper
Mix thoroughly until fully combined, divide into 5 per person and roll into meatballs – these are your pork meatballs
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with matching lid) with a drizzle of olive oil over a medium-high heat
Once hot, add the meatballs and cook for an initial 4-5 min or until starting to brown all over
Meanwhile, add your conchiglie to a pot of boiled water and bring to the boil over a high heat
Cook the conchiglie for 8-10 min or until cooked with a slight bite
Once done, drain the conchiglie, reserving a cup of the starchy pasta water
Reboil half a kettle
Once the veg is tender and slightly charred, add the roasted veg to the food processor with half your Greek cheese (save the rest for garnish!), your tomato paste, 1 tbsp [ 1 1/2 tbsp] [2 tbsp] olive oil, the remaining chopped garlic and chicken stock mix
Blitz until well combined and smooth – this is your Greek cheese & red pepper sauce
Once the meatballs are browned, add the Greek cheese & red pepper sauce to the pan with 150ml [195ml] [250ml] boiled water and cook, covered, for 8-10 min further or until the pork is cooked through (no pink meat!)
Once cooked through, add the drained conchiglie to the pan and give everything a good mix – these are your pork meatballs with Greek cheese & red pepper conchiglie
Tip: Add a splash of starchy pasta water if your sauce is looking a little dry
Serve the pork meatballs with Greek cheese & red pepper conchiglie and crumble the remaining Greek cheese on top
Season with a grind of black 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).
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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