Pork & mozzarella meatballs

Name: Pork & mozzarella meatballs
Cook time: 15 min
Yield: 4

with fresh linguine and green veggies

Ready in around 15 mins

RECIPE FACT:

Did you know, that there are over 600 different shapes of pasta.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fan bake. Bring a medium pot of salted water to the boil over a high heat.
1. TO PREPARE THE BEANS AND MEATBALLS:

Top and tail the green beans. Roughly chop the Italian parsley discarding the stalk and set aside. Place the seasoned pork mince in a bowl with the grated mozzarella, season with salt and mix well. Dampen your hands with cold water to help stop the mince from sticking. Form the mixture into meatballs that are a little smaller than a golf ball and place into an oven tray lined with baking paper.
2. TO COOK THE MEATBALLS:

Drizzle the meatballs with olive oil and season with salt and pepper. Cook in the preheated oven for 10-12 mins. Add the green beans to the oven in the last 5 mins of cooking.
3. TO COOK THE PASTA:

Add the fresh linguine pasta to the boiling salted water, breaking up any pasta strands that might be stuck together and cook for 2 mins. Add the peas and cook for a further 1 min then drain into a colander.
4. TO FINISH THE MEATBALLS:

Heat a non-stick frying pan over a medium heat. Pour in the meatball sauce and add the baby spinach, meatballs and linguine pasta and heat for 30 secs- 1 min to heat through and the spinach to wilt.
TO SERVE:

Divide pasta, veggies and meatballs between bowls. Spoon over any remaining sauce. Top with green beans and a sprinkle of chopped parsley.