Pork, Rosemary and Courgette Meatballs
Pork, Rosemary and Courgette Meatballs



  • 1 grated courgette
  • ½ chopped onion
  • 1 tbsp finely chopped rosemary
  • 1 egg yolk
  • 450g pork mince
  • ½ tbsp olive oil
  • Spaghetti and tomato ragu sauce, to serve
  • Grated parmesan, to serve
  • Tip the grated courgette into a tea towel and squeeze to remove the excess moisture. Tip the courgette into a bowl and mix with the onion, rosemary, yolk, mince and plenty of seasoning. Shape with damp hands into 24 balls, and chill in the fridge for 10 mins.
  • Heat the oil in a frying pan and fry the meatballs in batches for 8 mins, or until golden and cooked through. Finish in a tomato ragu sauce, and serve with spaghetti or polenta and some grated parmesan.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box