You can’t go wrong with a meatball, says chef Georgina Hayden. Light, lemony and spring-like, this brothy meatball recipe is both comforting and fresh – and a gorgeous way of getting greens into your dinner. My kids love it, especially when I roll the meatballs really small.
Ingredients (serves 4)
- 1 bunch spring onions
- 1 garlic clove
- ½ bunch flat-leaf parsley
- a few mint sprigs
- 50g breadcrumbs
- 400g minced meat (beef or pork, or a mixture)
- 1 unwaxed lemon (zest and juice)
- sea salt and freshly ground black pepper
- olive oil
- 1 litre chicken or vegetable stock
- 180g mini pasta shells, or other small pasta shapes
- 150g peas, frozen or freshly podded
- 40g pecorino or parmesan (optional)
Method
- Trim and finely slice the spring onions.
- Peel and finely slice the garlic.
- Finely chop the herb leaves.
- Place half the sliced spring onions in a food processor with the sliced garlic clove, the breadcrumbs, half the chopped herbs and the minced meat.
- Finely grate in the lemon zest, season generously with salt and pepper and blitz until it all comes together. (You can of course do this by hand and mix well in a bowl.)
- Roll the mixture into small meatballs, around 2.5cm wide.
- Set a large casserole over a medium heat, drizzle in 3 tbsp olive oil and fry the meatballs for around ten minutes, turning, until they are browned all over.
- When the meatballs are browned and gnarly, pour the stock into the pan, bring to the boil and then stir in the pasta shells and the peas.
- Return to the boil, and simmer for 5-7 minutes, or until the pasta is tender.
- Remove from the heat and squeeze in the lemon juice.
- Taste the broth and adjust the seasoning as needed.
- Finish by stirring in the remaining herbs and spring onions, and serve in warmed bowls, finely grating over the pecorino or parmesan cheese, if using.
Taken from MEDesque: Everyday Recipes with Mediterranean Roots by Georgina Hayden.
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