Name: Springtime spaghetti & meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 400g pork mince; 1 small onion grated; 4 garlic cloves crushed; zest ½ lemon; 50g grated parmesan; 1 tbsp olive oil; 400g spaghetti; 150ml double cream; 200g fresh or frozen pea defrosted if frozen; handful parsley roughly chopped

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Springtime spaghetti & meatballs

Springtime spaghetti & meatballs

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.21 ratingsRate

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

Freezable (Freeze uncooked)

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A star rating of 3.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

400g pork

mince
1 small onion

grated
4 garlic cloves

crushed
zest ½ lemon
50g grated parmesan
1 tbsp olive oil
400g spaghetti
150ml double cream
200g fresh or frozen pea

defrosted if frozen
handful parsley

roughly chopped

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Nutrition: per serving

kcal699
fat38g
saturates19g
carbs52g
sugars4g
fibre6g
protein36g
salt0.4g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, March 2012

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A star rating of 4.3 out of 5.21 ratings

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