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:

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
White Russian Mini Bundt Cakes for #BundtBakers

Magnolia Days

Vegan Lentil Soup

Serious Eats

Food52's Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette

Serious Eats

Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado

Inspiralized

Citrus Rum Punch

Creative Culinary