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Spring Meatballs with Pasta and Peas |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
4 spring onions, trimmed and finely sliced
2 garlic cloves, peeled and finely sliced (optional)
50g breadcrumbs
½ bunch parsley, picked and finely chopped
A few mint sprigs, leaves picked and finely chopped (optional)
400g pork mince
Juice and finely grated zest of 1 lemon
Sea salt and black pepper
Olive oil
1 litre chicken stock, or vegetable stock
180g mini pasta
150g peas, freshly podded or frozen
40g pecorino or parmesan, finely grated
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Put half the spring onions in
a food processor with half the sliced garlic, if using and
all the breadcrumbs, half the chopped herbs parsley & mint
(if using) and all the mince. Add the lemon zest, season
generously, then blitz until it all comes together (you
can, of course, mix it by hand in a bowl).
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Roll the mince mixture into
small, roughly 2½cm balls. Set a large casserole pot on a
medium heat, drizzle in three tablespoons of olive oil and
fry the meatballs for about 10 minutes, turning regularly,
until browned and gnarly all over.
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Add the stock to the pan and
bring to a boil. Stir in the pasta and peas, then bring
back to a boil and simmer for five to seven minutes, until
the pasta is tender and the meatballs are cooked through.
Off the heat, stir in some of the lemon juice (taste, you
may not need all of it), and adjust the seasoning if
needed. Finish by stirring in the remaining herbs and
serve topped with the grated parmesan (lots of it).
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DAILY
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