Pork Meatballs with Vegetable Ribbons

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Pork Meatballs with Vegetable Ribbons is a sure-fire family favourite that tastes great and is fun to make.

This recipe is part of our budget-friendly collection, made up of recipes that will feed a family for under £1.50 a portion*.

Prep time: 20 mins

Cook time: 20 mins

Serves: 4

Cooking Skill: Easy

Ingredients

500g pork mince (5% fat) or 1 x 300g pack prepared fresh pork meatballs
1 tablespoon vegetable oil
1 small onion, peeled and finely chopped
200ml reduced salt chicken stock
¼ teaspoon chilli flakes (optional)
250g courgettes, sliced into ribbons using a vegetable peeler
250g butternut squash, peeled, deseeded and sliced into ribbons using a vegetable peeler
100g 0% fat Greek style yogurt or plain fromage frais
Grated zest and juice of 1 lemon
Small handful freshly chopped parsley, to garnish

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).

Step 4

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 5

Remove from the heat and add the Greek style yogurt or plain fromage frais, lemon zest and juice to the meatball mix. Toss gently to coat with the lemony yogurt or fromage frais. Season to taste and add the parsley.  Serve with freshly grated Parmesan cheese and toasted ciabatta bread slices, optional.

Tips and Serving Suggestions

If preferred replace the vegetable spaghetti with 400g dried wholewheat spaghetti or tagliatelle, cooked.

*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 26.09.24; but are subject to change due to fluctuations in ingredient prices. 

Each serving provides

Based on 5% mince
Energy

1198kj

286kcal

14%

Fat

14.2g

20%

Saturates

0.6g

3%

Sugars

10.3g

11%

Salt

0.51g

8%

% of an adult's Reference intake
Typical energy values per 100g: 101kJ, 96kcal, 4.7g fat, 1.4g saturates
Each serving provides: 25.6g Protein, 14.1g Carbohydrate, 4g Fibre
If different cuts of meat are used, then the nutrition info may vary

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).

Step 4

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 5

Remove from the heat and add the Greek style yogurt or plain fromage frais, lemon zest and juice to the meatball mix. Toss gently to coat with the lemony yogurt or fromage frais. Season to taste and add the parsley.  Serve with freshly grated Parmesan cheese and toasted ciabatta bread slices, optional.

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