Spring Meatballs with Pasta and Peas
Small pork meatballs simmered with mini pasta and peas in a light lemony broth, finished with herbs and pecorino.
Ingredients
- 1 bunch spring onions, trimmed and finely sliced
- 2 garlic cloves, peeled and finely sliced
- 50g breadcrumbs
- 1/2 bunch flat-leaf parsley, picked and finely chopped
- a few mint sprigs, leaves picked and finely chopped
- 400g pork mince
- 1 lemon, juice and finely grated zest
- sea salt and black pepper
- olive oil
- 1 litre chicken or vegetable stock
- 180g mini pasta
- 150g peas, freshly podded or frozen
- 40g pecorino, grated
Instructions
- Put half the spring onions in a food processor with half the sliced garlic, all the breadcrumbs, half the chopped herbs and all the mince.
- Add the lemon zest, season generously, then blitz until it all comes together (or mix by hand in a bowl).
- Roll the mixture into small, roughly 2.5cm balls.
- Set a large casserole pot on medium heat, drizzle in 3 tbsp olive oil and fry the meatballs for about 10 minutes, turning regularly, until browned all over.
- Add the stock to the pan and bring to the boil.
- Stir in the pasta and peas, bring back to the boil and simmer for 5-7 minutes, until the pasta is tender and the meatballs are cooked through.
- Off the heat, stir in the lemon juice, then taste the broth and adjust the seasoning as needed.
- Stir in the remaining herbs and spring onions, and serve topped with the grated pecorino.