Pork Carbonara Meatballs

with parsley and peas

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 6)

  • 10 oz. Peas
  • ¼ oz. Parsley
  • Info
    3 oz. Light Cream Cheese
  • Info
    10 oz. Linguine
  • 3 oz. Crumbled Bacon
  • 4 oz. White Cooking Wine
  • 2 Shallot
  • 2 tsp. Garlic Salt
  • Info
    ½ cup Italian Panko Blend
  • 24 oz. Ground Pork

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.

  • Nutrition (per serving)

  • Calories
    609
  • Carbohydrates
    49g
  • Fat
    27g
  • Protein
    37g
  • Sodium
    1377mg

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
  1. 1

    prepare the ingredients

    Peel and halve shallot. Slice halves into thin strips. Mince parsley. Combine pork, panko, half the garlic salt, ¼ tsp. salt and a pinch of pepper. Form into 18 meatballs.

  2. 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 ½ 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. 3

    finish meatballs

    After 3 ½ hours, add peas, bacon, pasta water, and cream cheese to slow cooker. Cook additional ½ hour and stir to combine ingredients and form sauce.

  4. 4

    finish the dish

    Plate as shown.

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