Pork, Rosemary and Courgette Meatballs

Charmaine Lu -
  • 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