Parmersan pork meatballs
Ready in around 20 mins
- Energy: 2875kj (688Kcal)
- Protein: 55g
- Carbohydrate: 63g
- Fat: 18g
- Contains: Milk, Egg, Tree nuts, Sulphites
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BEFORE COOKING:
Bring a pot of salted water to boil over a high heat.
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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.
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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.
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3. TO COOK THE TAGLIATELLE:
Using your hands, gently loosen the strands of GF tagliatelle. Once the water is boiling, add the tagliatelle to the pot and cook for 3-4 mins or until al dente. Drain the tagliatelle well into a colander and drizzle with oil to stop from sticking.
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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.
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- 1 pack of Parmesan pork mince
- 1 punnet of GF tagliatelle
- 1 pot of Napoli sauce
- 1 pot of shaved Parmesan
- 1 sachet of toasted pine nuts
- 1 pot of roasted capsicum
- 1 bag of rocket
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