Lemony Pork Meatballs

Name: Lemony Pork Meatballs
Cook time: 25 min
Yield: 4

With Tagliatelle, courgette and Spinach

Ready in around 25 mins

RECIPE FACT:

The first Italian cookbook to include tomato base sauce was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE COURGETTES:

Top and tail the courgettes. Hold the courgette flat on a chopping board. Using a peeler, make ribbons out of the courgette by pulling the peeler along it lengthways.
2. TO COOK THE MEATBALLS AND NAPOLITANA SAUCE:

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. Cook for 8 mins turning to brown all over. Stir in the Napolitana sauce and once the sauce is simmering reduce the heat and simmer for 2-3 mins. Season with salt and pepper.
3. TO COOK THE TAGLIATELLE AND COURGETTES:

Bring a pot of water to the boil and season with salt. Once boiling add the tagliatelle and cook for 3 mins then add the courgettes ribbons into the pot and boil together for 1 min. Drain reserving 2 tbsp of cooking water. Tip the tagliatelle and courgette back into the pot and add the baby spinach. Mix through cooking water with 1-2 tbsp of olive oil and season well with salt and pepper.
TO SERVE:

Twist tagliatelle, courgette and spinach into pasta bowls. Top with meatballs and Napolitana sauce. Sprinkle with shaved parmesan.