Rigatoni and Mini Pork Meatballs
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Rigatoni and Mini Pork Meatballs

Rigatoni and Mini Pork Meatballs

with Sweet Peppers

It's pasta night and this dish is the perfect start to a fun family evening. The highlight are the mini meatballs, which are made for small hands and bellies. Rigatoni and peppers join the party in a rich Italian-spiced red sauce.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Pork

½ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

370 mL

Crushed Tomatoes with Garlic and Onion

2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

170 g


(Contains Wheat)

2 tsp

Italian Seasoning

56 g

Red Onion

2 tbsp

Tomato Sauce Base

Not included in your delivery

1 tbsp


0.38 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories890 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate97 g
Sugar21 g
Dietary Fiber10 g
Protein50 g
Cholesterol81 mg
Sodium1620 mg
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.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Slotted Spoon


Cook rigatoni

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return rigatoni to the same pot, off heat.

Form and roast meatballs

Meanwhile, line a baking sheet with parchment paper. Add pork, breadcrumbs, half the Parmesan, 2 tsp Italian Seasoning and 1/4 tsp salt (dbl both for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl) Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven until golden-brown and cooked through, 9-12 min.**


Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic.

Cook veggies

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Season with salt and pepper.

Make sauce

Add tomato sauce base and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 5-6 min. Season with salt and pepper, to taste.

Finish and serve

Using a slotted spoon, transfer meatballs to the pot with rigatoni, then pour sauce over top. Stir until meatballs and rigatoni are coated in sauce. Divide rigatoni and mini meatballs between plates. Sprinkle remaining Parmesan over top.