RECIPE - LEMON, MINT and PARSLEY MEATBALLS w PASTA

LEMON, MINT, & PARSLEY MEATBALLS WITH PASTA FOR TWO

 250g beef mince

1 small onion, finely chopped

1 clove garlic, crushed, plus 2 cloves extra, thinly sliced

1 egg

40g breadcrumbs (1 slice Vogels, grated)

¼ cup flat-leafed parsley, finely chopped

Zest & juice of 1 lemon

25g grated Parmesan, plus extra to serve

2 tabs capers, finely chopped

½ cup mint leaves (about 40g) shredded

2 tabs olive oil

250g broad beans

1 cinnamon quill

250ml chicken stock

200g pappardelle or fettuccine

 

Mix mince, onion, crushed garlic, egg, breadcrumbs, parsley, lemon zest, Parmesan, capers and half the mint in a bowl.

Season with salt and pepper and roll into 8 – 10 balls.

Heat 1 tab of the oil in a frying pan then fry meatballs until browned.

Set aside.

Bring broad beans to the boil in a saucepan, then drain and refresh in cold running water.   Peel off the rubbery skins, then set aside.

Heat remaining oil in a deep frying pan, fry sliced garlic for 2 -3 minutes.

Add meatballs, cinnamon and stock.

Bring to the boil, cover and simmer for 10 minutes.

Meanwhile cook pasta until al dente.

In the last 2 minutes of cooking the meatballs, add the broad beans.

When the broad beans are just tender and the meatballs are cooked through, stir in the lemon juice and remaining mint.

Serve meatballs and sauce over the pasta, topped with shaved Parmesan.

 

Recipe courtesy NZ Gardener, Garden Diary