Lemon and Parmesan pork meatballs
Ready in around 15 mins
- Energy: 3126kj (747Kcal)
- Protein: 46g
- Carbohydrate: 38g
- Fat: 43g
- Contains: Milk, Tree Nuts
Preheat oven to 210°C (fanbake)
1. TO COOK THE VEGETABLES:
Place steamed potatoes onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper then cook in the preheated oven for 20 mins. Cut the courgette in half lengthways then dice into 1cm cubes. Cut the capsicum in half and remove the stalk and seeds then dice into 1 cm cubes. Add the courgette and capsicum to the potatoes when the potatoes have 12 mins cook time remaining.
2. TO COOK THE MEATBALLS:
Place the pork mince in a bowl with the lemon & Parmesan infusion and mix with a wooden spoon to combine. 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. Heat 1 tbsp of cooking oil in a pan over a medium-high heat and once the pan is hot add the meatballs. Brown for 3-4 mins turning to brown all over. Pour over the tomato passata and once the sauce is simmering reduce the heat to low and simmer for 1-2 mins. Remove from the heat then sprinkle over grated mozzarella and allow to sit for a few mins to let the cheese melt.
3. TO CHOP THE PARSLEY:
Pick the leaves from the Italian parsley discarding the stalk. Roughly chop the parsley leaves.
Divide the potatoes and vegetables between bowls placing to one side of the bowl. Spoon the Italian meatballs into the other side of the bowl. Sprinkle with chopped parsley and serve with a dollop of rocket and basil pesto.
- 1 pack of pork mince
- 1 pack of steamed potatoes
- 1 pot of mozzarella
- 1 capsicum
- 1 courgette
- 1 pot of tomato passata
- 1 pot of basil & rocket pesto
- 1 pack of Italian parsley
- 1 pot of lemon and Parmesan infusion