Skip to the beginning of the images gallery

Lemony pork meatballs

Name: Lemony pork meatballs
Cook time: 25 min
Yield: 4

with tagliatelle, Parmesan and pesto

Ready in around 25 mins

RECIPE FACT:

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

Nutritional Info:

Energy: 4396kj (1051Kcal)
Protein: 57g
Carbohydrate: 88g
Fat: 46g
Contains: Gluten, Milk, Egg, Tree nuts

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to the boil over a high heat.
1. TO PREPARE THE BROCCOLI AND MEATBALLS:

Trim the stalk off the broccoli and discard, then cut into small pieces and set aside. Place the premium pork mince in a bowl with the lemon & Parmesan infusion and mix with a fork to combine. Season with salt. 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.
2. TO COOK THE MEATBALLS AND NAPOLITANA SAUCE:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the meatballs. Cook for 8 mins turning to brown all over. Stir in the Napolitana sauce and bring to a simmer for 2-3 mins then season with salt and pepper.
3. TO COOK THE TAGLIATELLE AND BROCCOLI:

Add the tagliatelle to the pot of boiling water and cook for 1 min. Add the broccoli to the pot and cook for a further 3 mins. Drain into a colander, reserving 2 tbsps of cooking water. Tip the tagliatelle and broccoli back into the pot and add the baby spinach. Mix through cooking water with a drizzle of oil and season well with salt and pepper.
TO SERVE:

Twist tagliatelle, broccoli and spinach into pasta bowls. Top with lemony pork meatballs and Napolitana sauce. Sprinkle with shaved Parmesan and serve with a dollop of pesto.