400g pork mince
1 tbsp garlic infused oil
2 tbsp olive oil, plus extra for frying
4 fat zucchini
4 tbsp lactose free cream
zest 1 lemon
50g pine nuts, toasted
large handful basil
Parmesan shavings, to serve (optional)
Heat oven to 200C/180C fan/gas 6. Put the mince in a bowl, season well.
Mix together with your hands, then shape into small meatballs – roughly the size of a cherry tomato.
Heat 1 tbsp of the oil in a large frying pan, add the meatballs and fry for 10-15 mins until golden brown.
Meanwhile, tip the tomatoes into a roasting tin with the remaining oil. Season and roll around the tin until well coated in oil, then roast for 15 mins.
While the meatballs and tomatoes cook, use a spiralizer – the finer noodle attachment – or a julienne peeler to create zucchini noodles.
Once cooked, tip the meatballs into the roasting tin with the tomatoes, then cover the tin with foil to keep warm.
Wash the frying pan. Heat another pan, Add the lactose free cream, lemon zest and some seasoning.
Add the zucchini and toss in the pan for 30 secs until warmed through – any longer and it will wilt.
Remove the pan from the heat, and tip in the meatballs, tomatoes and any juices from the tin.
Toss together and scatter with pine nuts, garlic infused oil, basil and Parmesan, if you like.
Recipe adapted from: Good Food