Pork Carbonara Meatballs
with parsley and peas
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 6)
- 24 oz. Ground Pork
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10 oz. Linguine
- 10 oz. Peas
- 4 oz. White Cooking Wine
- 2 Shallot
- 3 oz. Crumbled Bacon
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3 oz. Light Cream Cheese
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½ cup Italian Panko Blend
- ¼ oz. Parsley
- 2 tsp. Garlic Salt
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) 4P6LD9OY
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Calories600
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Carbohydrates49g
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Net Carbs43g
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Fat26g
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Protein35g
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Sodium1280mg
Recipe Steps
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 the ingredients
Peel and halve shallot. Slice halves into thin strips.
Mince parsley.Combine pork, panko, half the garlic salt, 1/4 tsp. salt and a pinch of pepper.Form into 18 meatballs. -
2 start the meatballs and cook the pasta
Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid.
Combine wine, shallot, meatballs, remaining garlic salt, and a pinch of pepper in slow cooker.Turn slow cooker on to high heat. Cover, and cook until meatballs reach a minimum internal temperature of 145 degrees, 3 1/2 hours.Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. -
3 finish meatballs
After 3 1/2 hours, add peas, bacon, pasta water, and cream cheese to slow cooker.
Cook additional 1/2 hour and stir to combine ingredients and form sauce. -
4 finish the dish
Plate as shown.
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