Pork Mince Balls with Egg Noodles
Ingredients
- 2 tbsp olive oil
- 1 tsp crushed garlic
- ¼ cup freshly chopped parsley
- 1x 400g can tomatoes, chopped in puree
- 500g 100% NZ Pork mince
- 1 tbsp freshly chopped coriander
- Zest of 1 lemon
- 1 tbsp Lea & Perrins Reduced Sodium Worcestershire Sauce
- Spray oil
- ½ cup lite sour cream
- Cooked wide egg noodles, pasta or rice to serve
- Parmesan (optional)
Method
- Heat the olive oil in a large saucepan, add the garlic and 2 tablespoons of parsley and cook, stirring for one minute. Stir in the tomato, season with salt and simmer for 15 minutes.
- Combine Pork mince, 1 tablespoon parsley, coriander, lemon zest and Worcestershire sauce together in a large bowl.
- Shape and roll into small individual balls.
- Spray a little oil on the surface of a large hot fry pan.
- Add the balls and cook for about 6-8 minutes. Shaking the pan and turning often to cook the balls through quickly and evenly.
- Just before serving stir the sour cream into the tomato sauce and pour over the meatballs, mixing in all the frying pan scrapings and heating through.
- Serve over noodle, pasta or rice and scatter with remaining parsley and Parmesan if liked.
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