This pork meatballs recipe is paired up with some healthy vegetable ribbons. A really tasty plate that will be popular with the whole family. It is an easy dish to make (you can get the kids involved); cooking time is about 20 minutes. Quantities in the recipe below will feed four people though its easy to scale up the quantities for larger numbers

About Our Free Range Pork

The pork in our shop comes from highly regarded Blythburgh Free Range Pork. A traditional lifestyle makes for brilliant taste and texture. Because it grows at a much slower, more natural rate  our pork acquires a traditional flavour and succulence.

Blythburgh pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in sandy Suffolk soil and playing with their peers. They have shelter when they need it, in the form of large airy tented barns in each paddock with plenty of bedding straw.  This extra space and activity not only ensures a vastly improved standard of living and welfare, but also results in the pigs growing at a slower rate, for the simple reason that they are burning off more calories than a pig enclosed in a concrete pen for all of it’s life.

You can see more about our pork and suppliers here >>

Ingredients For Pork Meatballs Recipe

500g  pork mince from Morley Butchers
1 tablespoon vegetable oil
1 small onion, peeled and finely chopped
200ml chicken stock
¼ teaspoon chilli flakes (optional)
250g courgettes, sliced into ribbons using a vegetable peeler
250g butternut squash, peeled, deseeded and sliced into ribbons using a vegetable peeler
100g Greek style yogurt or plain fromage frais
Grated zest and juice of 1 lemon
Handful freshly chopped parsley, to garnish

Cooking Method For Meatballs And Vegetable Ribbons

Heat some of the vegetable oil in a large non-stick frying pan. Add the onion and cook gently for a few minutes until soft and translucent; remove from the heat, transfer to a bowl and set aside.

While the onion is cooking, divide the pork mince into 24 pieces and roll into walnut-sized balls. Add remaining oil to the empty frying pan, heat to a medium heat, add the meatballs and cook for about 12 minutes until golden brown.

Return the cooked onion to the pan along with the stock and the chilli flakes (if using). Cook until the meatballs are cooked through, They will become firm and the juices will run clear. Allow the stock to reduce this will take about 2 minutes.

Add the vegetables to the pan with the meatballs, stir gently being careful not to break up the vegetables. Cook for a couple minutes (longer if you want softer vegetables). If you are craving a little more carbs you can always swap the ribbons for some suitable pasta.

Remove from the heat and add the Greek style yogurt or plain fromage frais, lemon zest and juice to the meatball mix. Toss gently to coat with the lemony yogurt or fromage frais. Season to taste and add the parsley.  Serve with freshly grated Parmesan cheese and toasted ciabatta bread slices, optional.

This pork meatballs recipe and image are from the Love Pork website give them a visit for more tasty recipes.