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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
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.
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.
1198kj
286kcal
14%
14.2g
20%
0.6g
3%
10.3g
11%
0.51g
8%
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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