Pork meatballs with parsnip & hazelnut gremolata
5 min Prep, 25 min Cook
Contains 20g hazelnuts (nuts)
These lemon & parsley infused meatballs are served on a bed of parsnip ribbons, baked until turning crispy. Bursting with vitamin C from the lemon and parsley, this is a great immunity boosting dish.
Preheat the oven to 180C / gas mark 4. Finely chop or crush the garlic and finely chop the parsley. Slice the cherry tomatoes in half and cut the aubergine into 2cm cubes. Roughly chop the hazelnuts.
In a bowl, mix together the pork mince, half the garlic, half the lemon juice and half the parsley. Form the mix into 12 meatballs.
Peel the parsnip, and using a peeler make long thin strips and place on a baking tray. Toss with 1/2 tbsp oil and sprinkle with a pinch of sea salt. Place in the oven for 10-15 mins until beginning to crisp around the edges.
Preheat a frying pan with 1/2 tbsp oil on a medium-high heat and fry the meatballs on all sides for 10-15 mins until golden and cooked through.
Meanwhile, in a separate pan, heat 1 tsp oil on a medium heat and fry the aubergine for 5 mins, then add the tomatoes and spinach for 5 mins. Season with sea salt and black pepper.
To make the hazelnut gremolata; in a bowl mix together the remaining garlic, lemon juice, parsley and the chopped hazelnuts. Season.
To serve, place the parsnip ribbons on a warm plate, spoon over the aubergine, tomatoes and spinach and top with the pork meatballs. Drizzle over the hazelnut gremolata.
Serving Size 0 g
|Amount Per Serving|
|Calories 570 cals||29%|
|% Daily Value*|
|Kilojoules 4268.5 kJ||29%|
|Fat 26 g||40%|
|Sodium 0 mg||0%|
|Carbohydrate 43 g||14%|
|Protein 42 g||84%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|