There is something deeply nostalgic about this dish, although it wasn’t something I grew up with. Perhaps it’s the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It’s not exclusively so, but I’d hazard a bet that they’ll enjoy it.
Spring meatballs with pasta and peas
Prep 10 min
Cook 30 min
Serves 4
1 bunch spring onions, trimmed and finely sliced
2 garlic cloves, peeled and finely sliced
50g breadcrumbs
½ bunch flat-leaf parsley, picked and finely chopped
A few mint sprigs, leaves picked and finely chopped
400g pork mince
Juice and finely grated zest of 1 lemon
Sea salt and black pepper
Olive oil
1 litre chicken stock, or vegetable stock
180g mini pasta
150g peas, freshly podded or frozen
40g pecorino, grated
Put half the spring onions in a food processor with half the sliced garlic, all the breadcrumbs, half the chopped herbs and all the mince. Add the lemon zest, season generously, then blitz until it all comes together (you can, of course, mix it by hand in a bowl).
Roll the mince mixture into small, roughly 2½cm balls. Set a large casserole pot on a medium heat, drizzle in three tablespoons of olive oil and fry the meatballs for about 10 minutes, turning regularly, until browned and gnarly all over.
Add the stock to the pan and bring to a boil. Stir in the pasta and peas, then bring back to a boil and simmer for five to seven minutes, until the pasta is tender and the meatballs are cooked through. Off the heat, stir in the lemon juice, then taste the broth and adjust the seasoning as needed. Finish by stirring in the remaining herbs and serve topped with the grated pecorino.
