Courgetti and Meatballs

Name: Courgetti and Meatballs
Yield: 2 servings
Cuisine: British
Ingredients: 200 g meatballs (lamb or beef); 4 garlic cloves, 2 whole and unpeeled, 2 crushed; 2 large courgettes; 4 tbsp créme fraiche; 1/2 lemon zest; 30 g pine nuts; handful basil; grated parmesan; olive oil; vegetable oil (for frying)

Matthew J Williams @matt

Bristol, UK

Red and green veg with noodly courgettes. I go a bit overboard with garlic on this, so consider reducing the quantity.

Matthew J Williams @matt

Bristol, UK

Red and green veg with noodly courgettes. I go a bit overboard with garlic on this, so consider reducing the quantity.

Saved

Ingredients

2 servings

200 gmeatballs (lamb or beef)
4garlic cloves, 2 whole and unpeeled, 2 crushed
2large courgettes
4 tbspcréme fraiche
1/2lemon zest
30 gpine nuts
handfulbasil
grated parmesan
olive oil
vegetable oil (for frying)

Saved

Steps

1

Pre-heat oven to 200C/180C fan/gas 6.
2

Toast your pine nuts in a frying pan. Don't use any oil and keep them on for 2-3 mins, until golden. Remove them from the pan and set aside for later.
3

Heat 1 tbsp of oil in a large frying pan, add the meatballs and fry for 10-15 mins until golden brown.
4

Meanwhile, tip the tomatoes into a roasting tin with the whole garlic cloves and the a glug or two of olive oil. Season and roll around the tin until well coated in oil. Roast for 15 mins.
5

While the meatballs and tomatoes cook, use a spiraliser or julienne peeler to noodlify your courgettes.
6

Once the meatballs have cooked, tip them into the roasting tin with the tomatoes. Fish out the garlic from the roasting tin and set aside. If you feel like your tomatoes need a bit longer to roast, you can return the tin (meatballs included) to the oven for as long as needed.
7

Get a fresh frying pan (or wash the old one). Heat another 1 tbsp oil in the pan, squeeze the garlic cloves from their skins into the pan and mash with a fork.
8

Once the pan is sizzling, add the crème fraîche, lemon zest and some seasoning. Add the courgetti and toss in the pan for 30 secs until warmed through. Don't leave it any longer or the courgette will wilt.
9

Remove the pan from the heat, and tip in the meatballs, tomatoes and any juices from the tin. Toss together and scatter with pine nuts, basil and Parmesan.