Another way making the meatballs and pasta. I like this as it has fresh flavours to it and despite having cream in the recipe it's very light. You can use chicken or turkey mince instead of pork mince. I recommend this recipe if you are a meatball fan.
Serves 4-6
Time: 30-35 minutes
500-600 grams minced pork
1/2 tbs lemon zest
1 small onion chopped finely
1/2 cup cream
1/4 cup chopped parsley
1/2 cup parmesan grated
Salt and pepper
250 grams linguine
2-3 garlic cloves finely chopped
1 - 2 tbs olive oil
1- 1 1/2 cups cooked pasta water
Method
Start with cooking your pasta according to the packet instructions. Reserve the cooked pasta water for the later use.
To prepare the meatballs, in a bowl add the pork mince, garlic, onions, lemon zest, half of the parmesan, salt and pepper. Mix the mixture well make 12-14 balls.
In a pan heat olive oil and brown the meatballs, remove and keep them aside. In the same pan add a half cup of cooked pasta water to deglaze the bits in the pan.
When the brown parts are deglazed, pour in the cream, add the parsley and the seasonings. Give it a stir and bring to a boil. Now add the meatballs. Spoon the sauce over them and cover to cook for five to six minutes.
Remove the cover, toss in the peas and linguine. Stir and cook for five minutes so that the linguine is heated through and the peas are juts tender. Adjust the sauce thickness with addition of pasta water.
Serve the dish with extra cheese and parsley on top.
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