Rigatoni and Mini Pork Meatballs
with Sweet Peppers
It's pasta night and this dish is the perfect start to a fun family evening. The highlight are the mini meatballs, which are made for small hands and bellies. Rigatoni and peppers join the party in a rich Italian-spiced red sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
½ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
370 mL
Crushed Tomatoes with Garlic and Onion
2 unit
Garlic, cloves
160 g
Sweet Bell Pepper
170 g
Rigatoni
(Contains Wheat)
2 tsp
Italian Seasoning
56 g
Red Onion
2 tbsp
Tomato Sauce Base
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return rigatoni to the same pot, off heat.
Meanwhile, line a baking sheet with parchment paper. Add pork, breadcrumbs, half the Parmesan, 2 tsp Italian Seasoning and 1/4 tsp salt (dbl both for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl) Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven until golden-brown and cooked through, 9-12 min.**
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.
Add tomato sauce base and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with salt and pepper, to taste.
Using a slotted spoon, transfer meatballs to the pot with rigatoni, then pour sauce over top. Stir until meatballs and rigatoni are coated in sauce. Divide rigatoni and mini meatballs between plates. Sprinkle remaining Parmesan over top.
