Meatballs with Vegetable Ribbons
- 8 pork sausages
- 1tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1/4tsp chilli flakes (optional)
- 200ml chicken stock
- 250g courgetti (courgette spaghetti)
- 250g butternut squash noodles
- 100g fat free crème fraiche
- 1 small lemon
- 1 small handful of flat leaf parsley, chopped
- 2tbsp parmesan cheese, grated
- 1 ciabatta loaf, sliced and toasted
Heat the oil in a large pan. Add the onion and cook for 3-4 minutes. Once the onion is soft and translucent, remove from the heat and put the onions on a plate to one side. Whilst the onion is cooking, take the sausages and remove the sausage meat from the skins. To do this easily, gently slit each sausage lengthwise with a sharp knife and peel the skin off. Divide each sausage into three and roll each piece into a ball. Add one tsp of oil to the pan, heat to a medium heat, add the meatballs and cook until golden brown. Add the onion, the stock and the chilli flakes (if using).
Heat until the meatballs are cooked through and the stock has reduced by half. Add the courgette and butternut squash vegetable ribbons to the meatballs and gently mix in (being careful not to break the vegetables up).
In a large bowl, mix the crème fraiche, finely grated lemon zest and lemon juice. Add the sausage mixture and toss gently to coat it with the lemony crème fraiche. Season with black pepper and garnish with the grated parmesan and chopped fresh parsley.
Top Tip: Use pork and sweet chilli sausages for a twist.