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Parmersan pork meatballs

Name: Parmersan pork meatballs
Cook time: 20 min
Yield: 2
Cuisine: Naples, Italy

with fresh tagliatelle and Napoli sauce

Ready in around 20 mins

RECIPE FACT:

Napoli comes from the Greek word Neapolis which means “new city” or “new town”. It was originally given this name by its early Greek inhabitants in the 8th century BC.

Nutritional Info:

Energy: 3325kj (795Kcal)
Protein: 50g
Carbohydrate: 92g
Fat: 15g
Contains: Gluten, Milk, Egg, Tree nuts, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to boil over a high heat.
1. TO PREPARE THE PARMESAN PORK MEATBALLS:

Place the Parmesan pork mince in a bowl with a generous drizzle of oil and season well with salt and pepper then mix well to combine. Dampen your hands with water to help stop the mince from sticking and form into meatballs just smaller than golf balls.
2. TO COOK THE MEATBALLS AND NAPOLI SAUCE:

Slice the roasted capsicum into 1/2 cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil, once hot add the meatballs and cook for 4-5 mins turning regularly to brown all over. Add the capsicum and cook for 1-2 mins. Turn the heat to medium-low. Pour in the Napoli sauce and cook for 1-2 mins.
3. TO COOK THE TAGLIATELLE:

Using your hands, gently loosen the strands of fresh tagliatelle. Once the water is boiling, add the tagliatelle to the pot and cook for 2-3 mins or until al dente. Drain the tagliatelle well into a colander and drizzle with oil to stop from sticking.
TO SERVE:

Twist tagliatelle into pasta bowls. Top with Parmesan pork meatballs and Napoli sauce. Place a handful of rocket on top, sprinkle over the shaved Parmesan and toasted pine nuts.