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    Pork & pine nut meatballs with lemon & rosemary

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    Pork & pine nut meatballs with lemon & rosemary

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    1 unwaxed lemon
    500g pork mince
    2-3 cloves garlic, finely chopped
    1 Waitrose British Blacktail Large Free
    Range Egg, beaten
    2 tbsp chopped rosemary leaves
    2 tbsp pine nuts, toasted and chopped
    2 tbsp olive oil
    4 anchovy fillets, finely chopped
    1 red chilli, deseeded and finely chopped
    400g can plum tomatoes, coarsely chopped
    2 tbsp plain flour, seasoned
    130g pack watercress, rocket and spinach salad
    Extra virgin olive oil, to serve


    1. Finely grate the zest from the lemon and squeeze out the juice. Mix the mince, half the garlic, egg, rosemary, pine nuts, lemon zest, half the lemon juice and some seasoning together in a mixing bowl until thoroughly combined. The easiest way to do this is with your hands. Roll into 20-24 walnut-sized balls. Cover and chill while you make the sauce.

    2. Heat 1 tablespoon of oil in a medium saucepan, add the anchovies, chilli and remaining garlic. Stir over a high heat for 30 seconds, then add the tomatoes. Season and simmer for 10 minutes until you have a thick sauce.

    3. Roll the meatballs in the seasoned flour. Heat the remaining oil in a non-stick frying pan and fry the meatballs in batches for 5-6 minutes until browned on all sides and nearly cooked through. Drain on kitchen paper, then add to the tomato sauce. Simmer gently for 5 minutes until cooked through. Serve with the watercress, rocket and spinach salad dressed with the remaining lemon juice and a splash of extra virgin olive oil.

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