Pork and fennel meatballs on courgetti
Juicy fennel-scented pork meatballs in a garlicky tomato sauce, piled onto ribbons of courgette.
- Time45 min
- LevelEasy
- Costabout £1.85 a head
Ingredients
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Method
- 1
Mix the pork, egg, fennel seeds, oregano, half the garlic, half a teaspoon of salt and plenty of black pepper in a bowl. Roll into 16 small balls.
- 2
Heat the oil in a wide pan over a medium heat. Brown the meatballs for 8 minutes, turning them gently. Lift out onto a plate.
8 min - 3
In the same pan, cook the onion for 5 minutes. Add the rest of the garlic, the tomatoes, purée and dried basil.
5 min - 4
Return the meatballs to the sauce. Cover and simmer for 15 minutes, until cooked through with no pink inside.
15 min - 5
Add the courgetti to a pan of boiling water for 1 minute, then drain well.
1 min - 6
Pile the courgetti into bowls, spoon over the meatballs and sauce, and scatter with fresh basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.