Springtime spaghetti & meatballs
Springtime spaghetti & meatballs might be a good recipe to expand your main course repertoire. For $2.04 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 44g of fat, and a total of 896 calories. This recipe serves 4. A mixture of garlic cloves, parmesan, fresh peas, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people made this recipe, and 273 would say it hit the spot. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a spectacular spoonacular score of 96%. If you like this recipe, you might also like recipes such as Chicken Meatballs For Spaghetti and Meatballs, Spaghetti and Meatballs, and Spaghetti and Meatballs.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
150ml double cream
handful parsley, roughly chopped
200g fresh or frozen peas, defrosted if frozen
4 garlic cloves, crushed
zest ½ lemon
1 tbsp olive oil
1 small onion, grated
50g grated parmesan
400g pork mince
400g spaghetti
Equipment:
frying pan
Cooking instruction summary:
Mix the mince, onion, garlic and zestwith half the Parmesan and someseasoning, then shape into 16 walnut-sizedmeatballs. Heat the oil in anon-stick pan and fry the meatballsfor 10-12 mins until golden.Meanwhile, cook the pasta followingpack instructions, drain and reserve150ml of the cooking liquid. Add thecream and 100ml pasta water to themeatballs, scraping the bottom ofthe pan to get all the sticky bits off.Bubble until thick and the meatballsare cooked through.Add the peas, cook for a further 2 mins,then add the parsley. Stir through thepasta with a splash more pasta waterto make the whole thing saucy. Sprinkleover the remaining Parmesan and serve.
Step by step:
1. Mix the mince, onion, garlic and zestwith half the Parmesan and someseasoning, then shape into 16 walnut-sizedmeatballs.
2. Heat the oil in anon-stick pan and fry the meatballsfor 10-12 mins until golden.Meanwhile, cook the pasta followingpack instructions, drain and reserve150ml of the cooking liquid.
3. Add thecream and 100ml pasta water to themeatballs, scraping the bottom ofthe pan to get all the sticky bits off.Bubble until thick and the meatballsare cooked through.
4. Add the peas, cook for a further 2 mins,then add the parsley. Stir through thepasta with a splash more pasta waterto make the whole thing saucy. Sprinkleover the remaining Parmesan and serve.
Nutrition Information:
