Springtime Spaghetti & Meatballs

  • 04 Nov - 10 Nov, 2023
  • Mag The Weekly
  • Cookery

· 400 g beef mince

· 1 small onion

· 4 garlic cloves

· ½ lemon zest

· 50 g grated parmesan

· 1 tablespoon olive oil

· 400 g spaghetti

· 150 ml double cream

· 200 g fresh peas

· Handful of parsley

Mix the mince, onion, garlic and lemon zest with half the parmesan and some seasoning, then shape into walnut-sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 minutes until golden. Meanwhile, cook the pasta following pack instructions, drain and reserve 150 ml of the cooking liquid. Add the cream and 100 ml pasta water to the meatballs. Bubble until thick and the meatballs are cooked through. Add the peas, cook for a further two minutes, then add the parsley. Stir through the pasta with a splash more pasta water to make the whole thing saucy. Sprinkle over the remaining parmesan and serve.