Springtime spaghetti & meatballs

Springtime spaghetti & meatballs

  • Rating: 4 out of 5.20 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze uncooked)
Nutrition: per serving
HighlightNutrientUnit
kcal699
fat38g
saturates19g
carbs52g
sugars4g
fibre6g
protein36g
low insalt0.4g
Advertisement

Ingredients

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.20 ratings
Advertisement
Advertisement
  • Bedding promo

    New! Good Food Deal Get up to 55% off a super-soft teddy duvet set!

    Get offer
Advertisement

Sponsored content