1 pot of crème fraîche (100g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
1042 kJ 249 kcal
3916 kJ 938 kcal
Fat of which saturates
13.7 g 5.4 g
51.4 g 20.5 g
Carbohydrate of which sugars
19.2 g 2.1 g
72.4 g 7.7 g
Fibre
1.4 g
5.4 g
Protein
11.8 g
44.4 g
Salt
0.94 g
3.52 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, gluten, sulphites, egg, nut, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Combine the pork mince with the dried basil, panko breadcrumbs and a generous pinch of salt and pepper
Divide the mixture into 10 [20] and shape them into meatballs
2
Combine half[all] the Knorr chicken stock cube with the sun-dried tomato nut pesto pots, crème fraîche and 300ml [600ml]boiled water – this is your pesto sauce
3
Add the macaroni to an oven-proof dish and pour the pesto sauce all over
Top with the baby leaf spinach and pork meatballs
4
Cover the oven-proof dish tightly with tin foil and put the dish in the oven for an initial 20 min
Use this time to clear up, set the table, have a cup of tea or simply chill!
5
Once everything has been in the oven for 20 min, remove the tin foil and the meatballs from the dish
Tip: Use the foil to pop the meatballs onto, to avoid extra washing up!
Give everything a good stir until the spinach has wilted into the sauce
Return the meatballs to the dish and return to the oven for 10-15 min further or until everything is cooked through (no pink meat!)
6
Meanwhile, grate the cheddar cheese
Once everything's cooked through, top with the grated cheese and return the dish to the oven for a further 3-4 min or until the cheese has melted – this is your all-in-one pork meatball pesto bake
7
Chop the basil finely, including the stalks
8
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