Pork Meatballs and Pesto Rice
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Pork Meatballs and Pesto Rice

Pork Meatballs and Pesto Rice

with a rich tomato sauce

Juicy pork meatballs are smothered in an oregano-infused cheesy sauce and served on top of pesto-coated rice in this savoury symphony of a dish.

Family Friendly
Total Time35 minutes
Cooking Time25 minutes


Serving amount

250 grams

Pork Mince

150 grams


1 sachet(s)

Green Pesto

(Contains Milk)

50 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 pack(s)


(Contains Wheat)

110 grams

Creme Fraiche

(Contains Milk)

1 pack(s)


1 sachet(s)

Dried Oregano

1 unit(s)


2 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)4065 kJ
Energy (kcal)972 kcal
Fat48 g
of which saturates19.9 g
Carbohydrate89.6 g
of which sugars12.8 g
Dietary Fiber2.2 g
Protein42 g
Cholesterol0 mg
Salt2.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pan with Lid
Pot with Lid


Cook the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Add the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat. Stir through half the pesto then pop the lid back on the pot. 
  • Keep covered for 10 mins or until ready to serve.

TIP: If you prefer, use the pesto as a garnish instead. It'll be just as delicious!

Make the Meatballs
  • Meanwhile, in a large bowl, combine the breadcrumbs with the pork mince and half the cheese.
  • Add 2 tbsp water and ¼ tsp salt (double both for 4p). Season with pepper and mix together by hand. 
  • Roll into evenly-sized balls, five per person. IMPORTANT: Wash hands and equipment after handling raw mince.
Brown the Meatballs
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the meatballs until browned all over, shifting as they colour, 6-8 mins.
Prep the Veg
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into small pieces.
  • Add onion and garlic to the meatballs.
  • Fry until softened, stirring occasionally, 2-3 mins.
Simmer the Sauce
  • Stir passata, 100ml water (double for 4p) and remaining cheese into the pan. 
  • Simmer, covered, until the meatballs are cooked through, 4-5 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle. 
  • Add oregano and half the creme fraiche and allow to warm through.
  • Season to taste with salt, pepper and sugar.
  • Mix the remaining pesto and creme fraiche together.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Garnish and Serve
  • Fluff up the pesto rice with a fork and divide between bowls.
  • Top with the meatballs and sauce. 
  • Finish with a drizzle of pesto creme fraiche.
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