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Parmesan pork meatballs

Name: Parmesan pork meatballs
Cook time: 25 min
Yield: 4
Cuisine: Naples, Italy

with Napolitana sauce, baby spinach and fresh tagliatelle with broccoli

Ready in around 25 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: 3944kj (942Kcal)
Protein: 45g
Carbohydrate: 83g
Fat: 39g
Contains: Gluten, Egg, Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring 2 large pots of salted water to the boil.
1. TO COOK THE MEATBALLS AND NAPOLITANA SAUCE:

Place the premium 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 meatballs using the mixture that are a little smaller than a golf ball. Heat a drizzle 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 until brown all over. Stir in the Napolitana sauce and once the sauce is simmering reduce the heat and simmer for 3-4 mins.
2. TO PREPARE THE BROCCOLI AND PARSLEY:

Finely chop the Italian parsley and set aside. Cut the broccoli into small bite sized florets. Add the broccoli to the pot of boiling water and cook for 2-3 mins then drain into a colander.
3. TO COOK THE TAGLIATELLE:

Add the fresh tagliatelle to the pot of boiling water and cook for 3 mins, separating the pasta as you add it, so it doesn’t stick. Drain reserving 3 tbsps of cooking water. Tip the tagliatelle back into the pot with the baby spinach. Mix through the cooking water with a drizzle of olive oil and season well with salt and pepper.
TO SERVE:

Twist tagliatelle and baby spinach into pasta bowls. Top with lemon & Parmesan infused meatballs and Napolitana sauce. Sprinkle over the shaved Parmesan and parsley. Serve with broccoli.