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Meatballs with Vegetable Ribbons
Meatballs with Vegetable Ribbons
By Morrisons
Published on 27 October 2021
Swap pasta for vegetable ribbons in this delicious recipe.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 250 g of butternut squash, peeled, deseeded and sliced into ribbons
- 1 5% fat pork mince
- 1 tbsp of vegetable oil
- 200 ml of low salt chicken stock
- 0.25 tsp of dried chilli flakes, (optional)
- 1 small onion, peeled and finely chopped
- 100 g of fat-free creme fraiche
- 1 lemon, grated zest and juice
- 250 g of courgettes, sliced into ribbons using a vegetable peeler
- 10 slices of ciabatta bread, toasted
- 2 tbsp of parmesan cheese, grated
- 15 g of flat leaf parsley, finely chopped
Method
Step 1
Heat half the oil in a large non-stick frying pan. Add the onion and cook for 4 minutes until soft and translucent; remove from the heat, transfer to a plate and set aside.Step 2
Meanwhile, while the onion is cooking, divide the pork mince into 24 pieces and roll into walnut-sized balls. Add remaining oil to the empty frying pan, heat to a medium heat, add the meatballs and cook for 12 minutes until golden brown.Step 3
Add the cooked onion, stock and the chilli flakes (if using) to the pan with the meatballs. Heat until the meatballs are cooked through, the juices run clear and the stock has reduced by half (about 2 minutes). Add the vegetables to the meatballs, stir gently and cook for 2 minutes, (or longer if you want softer vegetables) being careful not to break up the vegetables.Step 4
Add the crème fraîche, lemon zest and juice to the meatball mix. Toss gently to coat with the lemony crème fraîche. Season to taste and garnish with the Parmesan and parsley. Serve with the toasted ciabatta bread slices.