Chimichurri Parmesan and pork meatballs

Name: Chimichurri Parmesan and pork meatballs
Cook time: 20 min
Yield: 4

with roast potato, courgette and a cherry tomato salad

Ready in around 20 mins

RECIPE FACT:

Serve the chimichurri on the side for the fussy foodies.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat your oven to 210°C (fan-bake)
1. TO COOK THE POTATOES AND COURGETTE:

Top and tail the courgettes and cut in half and slice into 1 cm half-moons. Empty the pack of steamed potatoes onto an oven tray lined with baking paper with the courgettes and drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 20-22 mins.
2. TO COOK THE PORK MEATBALLS:

Place the Parmesan and parsley pork mince in a bowl. Dampen your hands with cold water to help stop the mince from sticking. Form mixture into meatballs that are a little smaller than a golf ball and place on an oven tray lined with baking paper. Cook in preheated oven for 10-12 mins.
3. TO PREPARE THE SALAD:

Cut the cherry tomatoes in half. Add to a mixing bowl with mesclun salad a drizzle of olive oil and season with salt and pepper.
TO SERVE:

Divide potatoes and courgette between plates. Top with salad and meatballs. Spoon over chimichurri (see tip) and sprinkle with toasted almonds and serve with a dollop of caramelised onion mayo.