Lemony Pork Meatballs, Tenderstem & Roasted Pumpkin
This easy one-pan feast is really economical but also smart enough for informal Sunday lunches, and is very colourful with the tomatoes, pumpkin and Tenderstem broccoli.
Prep time: 15 minutes
Cooking time: 40 minutes to bake
750g pork mince
100g fresh breadcrumbs
1 small onion, finely chopped
2 cloves garlic, crushed
zest of 1 large lemon (reserve juice for squeezing over at the end of cooking)
A pinch of dried thyme
A pinch of dried oregano
1 large egg
Salt & freshly ground black pepper
800g of pumpkin
1 bulb garlic, broken into cloves but left unpeeled
4 tbsp olive oil
500g cherry tomatoes
400g (or 2 packs) Tenderstem, each stem cut into 2
Juice of 1 lemon
a small bunch of flatleaf parsley, chopped
warm ciabatta bread
Parmesan cheese, finely grated (optional)
What to do:
For the meatballs, mix the pork with the breadcrumbs, onion, garlic, lemon zest, herbs and egg. Reserve the lemon juice for squeezing over once cooking has finished. Season to taste with salt and freshly ground black pepper. Roll the mixture into walnut sized balls, setting aside on a large plate as you go. Slightly damp hands will make this a less messy task, although if you have time, this is a job children love to get involved in. Just try to help them get all the meatballs similar in size so they cook evenly.
Preheat the oven to 220°C / 200°C fan / gas 6.
Cut the pumpkin up into 3-4cm chunks – leaving the skin on for easier preparation and a great chewy texture – and spread it out into a large roasting tray. Tuck in the cloves of garlic and drizzle over most of the oil, and season with a little salt and pepper. Roast in the hot oven for 15 minutes.
Remove the pan from the oven, add the tomatoes and give them a good mix with the pumpkin, then spread out the meatballs over the top. Return to the oven for 15 minutes.
Blanch the Tenderstem in boiling water for 2 minutes before draining well. Add to the roasting pan, stirring to mix and return to the oven for 10 minutes. Squeeze over the lemon juice and scatter with the parsley and parmesan (if using) before taking to the table in the tray. Serve with plenty of crusty ciabatta to mop up the juices.
Recipe by: www.tenderstem.co.uk
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