Springtime spaghetti & meatballs

Springtime spaghetti & meatballs

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(16 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
For a warmer weather take on this Italian classic replace beef with pork and swap tomato sauce with garden greens

Nutrition and extra info

  • Freeze uncooked

Nutrition: per serving

  • kcal699
  • fat38g
  • saturates19g
  • carbs52g
  • sugars4g
  • fibre6g
  • protein36g
  • salt0.4g
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Ingredients

  • 400g pork mince

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 small onion, grated

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, crushed
  • zest ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g spaghetti
  • 150ml double cream
  • 200g fresh or frozen pea, defrosted if frozen
  • handful parsley, roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Mix the mince, onion, garlic and zest with half the Parmesan and some seasoning, then shape into 16 walnut-sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden.

  2. Meanwhile, cook the pasta following pack instructions, drain and reserve 150ml of the cooking liquid. Add the cream and 100ml pasta water to the meatballs, scraping the bottom of the pan to get all the sticky bits off. Bubble until thick and the meatballs are cooked through.

  3. Add the peas, cook for a further 2 mins, then add the parsley. Stir through the pasta with a splash more pasta water to make the whole thing saucy. Sprinkle over the remaining Parmesan and serve.

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Comments (19)

kochamkurcia's picture
3.75

It had too little sauce but we loved it anyway!

jadedermody's picture

great quick meal. make sure you great your onion I chopped mine and had large pieces of onion. But just fried them off and added them to the sauce.

Smallville31's picture

How much does it ( cost ) to make altogether ? And will it last up to 5day if I keep it in the frege covered, just for 1person

thecherub's picture

So tasty and so simple. I added a shredded courgette into mine to bulk up the veg content and also then needed to add a little extra cream. I dash of cayenne pepper helped liven it up a little too. Will make again.

samhinckley's picture
5

Simply BRILLIANT!
Very easy and tastes refreshing. Good with turkey mince too.

jhirsch's picture
5

Really good recipe, damn good

lala36's picture

Yum. So nice to find a meatball recipe not based on tomatoes, as we are a mostly anti tomato family!! Went down well with all.

nergriff's picture
4

Nice dish, but for more flavour in the meat balls I would add herbs etc. The lemon taste added a nice slant on the dish. Never done meat balls before and I was suprised how easy it was. I'll make this dish again soon for friends.

sampson12's picture
4

Made this for the first time two nights ago and was delicious. I didn't add as much cheese but still just as good. I added breadcrumbs to my meatballs and mixed in a egg which helped to bind it better together.

sarafelix1991's picture
5

made this dish the other night and its so light and tasty definitely cooking it again ;)

kateowens1973's picture
5

Really really yummy, making it again tonight :)

bethocallaghan's picture
4

very good.

BiskitBri's picture
4

I thought this was very easy and enjoyable to make. I made it fir mu wife and we both thought it was delicious!

honeypossums's picture
4

we both really enjoyed this, will be making again.

Frantic Flapjack's picture
4

Didn't expect much from this but it was surprisingly good. I cooked the pasta in vegetable stock which I think added a good flavour to the sauce.

chandleram's picture
5

Oops forgot to star this.

chandleram's picture
5

Made this last night for supper. Unfortunately the supermarket had no mince pork left so used mince turkey instead. So easy to make and so delicious. Four clear plates in the chandler family household with a "can we have that again" comment. A great success.

clairella1972's picture
4

You must understand that I don't cook: REALLY easy and yummy. I put too much lemon zest in (as I don't know what an average size lemon is so I put most of the zest of one lemon and found it too much). This recipe is really economical which is what I was looking for. I am sure it is not for the gastronomes out there but I found this great. I also thickened the sauce with cornflour as I didn't measure the cream properly and probably put too much in.

rogerpamaran2012's picture

i tried it with adding a little of white sauce and a dash of dry oregano leaf

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