Smoky pork meatballs with courgetti
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Mike English
Smoky pork meatballs with courgetti
Adding a little pasta to courgetti tricks your mind into feeling you're eating spaghetti
Serves: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
538Kcal
Fat
19gr
Saturates
7gr
Carbs
39gr
Sugars
17gr
Fibre
6gr
Protein
48gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 50g natural dried breadcrumbs
- 4 tbsp skimmed milk
- 1 medium egg, beaten
- 1 medium onion, grated
- 15g Parmesan, grated
- 1 tsp smoked paprika
- 1 tsp dried sage
- 1 x 500g pack 10% fat pork mince
- 1 tbsp olive oil
For the sauce
- 2 medium onions, finely sliced
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 x 400g tin chopped tomatoes
- 300ml chicken stock
- 1 tsp sugar (any kind)
- ½ x 450g jar roasted peppers, drained and sliced
To serve
- 600g courgettes, spiralised (or buy ready-prepared)
- 60g capellini (angel hair pasta), optional
- 15g Parmesan, finely grated, to serve (optional)
Step by step
Get ahead
The meatballs and sauce keep for up to 3 days in the fridge, or can be frozen.
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the breadcrumbs in a bowl with the milk, egg, onion, Parmesan, paprika, sage and seasoning. Mix well, then combine with the pork mince. Shape into 28-30 small meatballs.
- Gently toss the meatballs with the oil to coat lightly, then spread out on a large baking tray and bake for 15-20 minutes to brown, turning them after 10 minutes.
- Meanwhile, soften the onions in the oil in a casserole for 10 minutes, adding a pinch of salt and stirring occasionally. Add the garlic and smoked paprika and cook for a few minutes until aromatic. Add the chopped tomatoes, chicken stock and sugar. Season, bring to a simmer and cook for 10 minutes, covered.
- Add the browned meatballs and roasted peppers and simmer for 15 minutes, uncovered, allowing the sauce to thicken.
- Put the courgetti in a microwaveable bowl and cover. Cook on high for 3-4 minutes, stirring halfway, or until just starting to wilt. Meanwhile, cook the pasta, if using, in salted boiling water for 3 minutes, or until al dente. Drain the courgetti and pasta, and mix together. Divide between 4 bowls and top with the meatballs and sauce. Serve with a little Parmesan on top, if you like.
