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

1. 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.
2. Combine Pork mince, 1 tablespoon parsley, coriander, lemon zest and Worcestershire sauce together in a large bowl.
3. Shape and roll into small individual balls.
4. Spray a little oil on the surface of a large hot fry pan.
5. Add the balls and cook for about 6-8 minutes. Shaking the pan and turning often to cook the balls through quickly and evenly.
6. 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.
7. Serve over noodle, pasta or rice and scatter with remaining parsley and Parmesan if liked.