Pork & Lemon Meatballs with Zucchini Noodles
Ingredients
- 600g Otway Pork mince
- 2/3 cup fresh breadcrumbs
- 1/3 cup finely chopped flat-leaf parsley
- 2 teaspoons finely grated lemon rind
- 1 garlic clove, crushed
- 3 green onions (shallots), trimmed and finely sliced
- 1 egg, lightly beaten
- 2 tablespoons olive oil
- 1/3 cup white wine
- ½ cup chicken stock
- 400g tomato medley
- 3 medium zucchinis, spiraled (or ready-made zucchini noodles)
- Basil leaves and grated parmesan, to serve
Method
- To make meatballs, combine mince, breadcrumbs, parsley, lemon rind, garlic, green onions and egg in medium bowl. Season with salt and pepper. Mix until well combined.
- Using slightly wet hands, shape mixture into 12 meatballs. Place on a tray, cover and refrigerate for 30 minutes.
Heat oil in large deep frying pan over medium heat. Add meatballs and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to plate and set aside.
Add wine to pan and boil over medium-high heat for 1 minutes. Add stock, cover and bring to the boil.
Return meatballs to pan. Cover and cook for 5 minutes. Add tomatoes and cook, tossing occasionally, for 5 minutes or until meatballs are cooked through.
Toss through zucchini noodles until heated through. Sprinkle with basil leaves and serve with grated parmesan.
Recipe courtesy of Australian Pork Limited.
