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Veal meatballs with lemon pasta
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450g pack Waitrose British Veal Mince
Zest of 1 unwaxed lemon, finely grated
1 tbsp vegetable oil
350g La Pasta di Aldo Pappardelle or Waitrose Linguine
Juice of ½ a lemon
4 tbsp half fat crème fraîche
50g bag Waitrose Wild Rocket
Waitrose Watercress, Rocket & Spinach salad
1. Squeeze together the veal mince, the finely grated lemon zest and a little seasoning. Roll into 20 balls, about the size of a walnut, then heat the vegetable oil in a frying pan and fry them for 12–15minutes.
2. Meanwhile, cook the La Pasta di Aldo Pappardelle or Waitrose Linguine in plenty of boiling water for 6 minutes, drain and dress with the lemon juice, crème fraîche and the wild rocket and stir until wilted. Serve with Waitrose Watercress, Rocket & Spinach salad.
As an alternative, replace the veal mince with Waitrose Free Range Turkey Breast Mince.
Typical values per serving:
This recipe was first published in March 2011.