Meal Kit
Porcini and Pork Meatballs over Gemelli Pasta
with peas and smoked almonds
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Wheat, Soy
Chef
Nigel Palmer
Peckish for a perfect palate pleaser? Pick this! Pork, mixed with porcinis and parsley, is formed into delightful little spheres. Those meatballs perch on a plate of phenomenal pasta, dotted with playful peas. A pinch of almonds on the top with parsley and you'll declare this meal positively priceless.
In Your Box (serves 2)
- 12 oz. Ground Pork
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6 oz. Gemelli Pasta
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4 oz. Light Cream
- 2 oz. Peas
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¼ cup Panko Breadcrumbs
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½ oz. Smoked Almonds
- 2 tsp. Chicken Broth Concentrate
- 1 Tbsp. Meatloaf Seasoning
- ¼ oz. Parsley
- ¼ oz. Dried Porcini Mushrooms
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories960
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Carbohydrates84g
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Net Carbs76g
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Fat48g
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Protein47g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare Mushrooms and Cook Pasta
Place mushrooms in a mixing bowl. Cover with 1/2 cup boiling water from medium pot. Set aside, 10-15 minutes.
Add pasta to boiling water and cook until al dente, 12-13 minutes.Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Coarsely chop almonds.
Mince parsley, leaves and stems.Remove mushrooms from bowl and mince. Reserve water. -
3 Make the Meatballs
Thoroughly combine ground pork, panko, mushrooms, half the parsley (reserve remaining for garnish), 1/4 cup reserved mushroom water, meatloaf seasoning, 1/4 tsp. salt, and a pinch of pepper in another mixing bowl.
Divide and shape mixture into eight golf ball-sized meatballs. -
4 Cook the Meatballs
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 5-7 minutes.
Add 1/2 cup reserved pasta cooking water. Cover, and reduce heat to medium. Stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes.If using ground turkey, once pan is covered and heat reduced to medium, stir occasionally until meatballs reach a minimum internal temperature of 165 degrees, 6-8 minutes.Remove meatballs to a plate. Keep pan over medium-high heat. -
5 Make Sauce and Finish Dish
Add cream and chicken base to hot pan and bring to a boil. Once boiling, add pasta and cook until sauce is slightly thickened, 2-3 minutes.
If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Stir in peas and a pinch of salt and pepper and cook until warmed through, 1 minute.Plate dish as pictured on front of card, placing meatballs on pasta and garnishing with almonds and reserved parsley. Bon appétit!
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