250g pork mince
1 small onion
1 small carrot
2 tsp crushed garlic
3 tbsp breadcrumbs
1 egg
3 tbsp grated parmesan
Salt and pepper
Olive oil
200g pasta
1/2 cup basil pesto
1/4 cup cream
1 cup frozen peas
Directions
Meatballs: Grate 1 onion and 1 carrot. Mix together with 250g pork mince, 3 tbsp breadcrumbs, 1 egg, 1 tbs grated parmesan, salt and pepper. Roll into golf ball-sized balls (around 8)
Brown: Heat a drizzle of olive oil in a large pan over medium-high heat. Brown the meatballs for 2–3 minutes each side until golden. Remove and set aside.
Pasta: Cook 200g pasta in well-salted boiling water according to packet instructions. Reserve 1 cup pasta water before draining.
Sauce: In the same pan you browned the meatballs, add 1/2 cup basil pesto and cook for 1 minute, then add 1/4 cup cream and stir together over low heat. Add 1 cup frozen peas and the meatballs back in and simmer for 5 minutes until the meatballs are cooked through. If you need to create more sauce, add 1/4 cup of pasta water to help loosen the cream/pesto so the meatballs can cook inside the sauce.
Finish off: Toss the drained pasta through the sauce, adding splashes of pasta water until it coats everything nicely.
