Herbed Pork Meatballs with Pesto Courgetti and Parmigiano Reggiano

Updated at: Thu, 17 Aug 2023 03:38:57 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press). In a medium bowl, add the pork mince, Italian style herbs, garlic and salt (see ingredients for amount). Season with pepper. Using your hands, mix everything together until well combined. Shape the mixture into evenly sized balls, 5 per person. Place on a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat.

Step 2

Roast the meatballs on the middle shelf of your oven until browned, 14-16 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Step 3

Meanwhile, if you have a spiralizer, use it on the courgettes. If not, use a peeler to shave them into ribbons, running it down all sides of the courgette evenly until you reach the spongy centre. Pile the ribbons on top of each other and cut them lengthways to create 'spaghetti'.

Step 4

In a small bowl, combine the pesto and olive oil (see ingredients for amount).

Step 5

Heat a large frying pan on medium-high heat. Once hot, add the courgetti. Pour the pesto dressing over and use tongs to coat well. Cook to warm through, 2-4 mins. Stir regularly. If you'd like to, season with salt and pepper.

Step 6

Divide the pesto courgetti between your bowls and top with the rocket and herby meatballs. Sprinkle the Parmigiano Reggiano over to finish.

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