A lighter take on the meatballs classic, perfect for summer. Serves 2:
- 1 courgette
Peel the outer into ribbons, grate the centre. Put to one side
- One onion finely chopped
- Olive oil
Fry gently until soft. Add
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
Fry 2 minutes more. Tip into a bowl, add
- 250g pork mince
- Grated courgetter
- salt and pepper
- Chopped parsely
Mix and form into 10-12 balls. Add to the pan, with a bit more oil if required, and fry until cooked. Meanwhile, cook
- 200g spaghetti until just al dente
Scoop the pasta into the meatball pan. Add a splash of cooking water and the courgette ribbons. Heat gently and stir around to coat the pasta with the pan juices. Add more water if needed. Serve sprinkled with
- zest and juice of half a lemon
- grated parmesan
- chopped parsley
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