Wednesday, 2 July 2014

One-pan Bake with Italian Style Lemony Pork Meatballs, Tenderstem® Broccoli & Carrots ,Sweetcorn

I am part of the Tenderstem around the world challenge , I am blogging as I normally would about what I and mt family get up to , and what I am cooking. My son is a tad fussy so when I told him what I was going to cook which was one pa-ban bake with italian style lemony pork meatballs tender stem & Roast squash.

"OH not again , I hate that squash stuff it's bleurgh" said J 

So I had to switched some of the recipe up read on and see what I did.


750g pork mince
100g fresh breadcrumbs

( I switched this up by adding the juice of the lemon to the breadcrumbs and adding cracked black pepper also )

1 small onion, finely chopped
2 cloves garlic, crushed
zest of 1 large lemon (reserve juice for squeezing over at the end of cooking)
A pinch of dried thyme
A pinch of dried oregano
1 large egg
Salt & freshly ground black pepper

1 butternut squash (about a kilo) but I switched this up for 200 g of carrots cut into batons as my teen doesn't like butter nut squash)

1 bulb garlic, broken into cloves but left unpeeled
4 tbsp olive oil
500g cherry tomatoes
400g (or 2 packs) Tenderstem®, each stem cut into 2

I also added 4 corn on the cobs as well.

To serve:
Juice of 1 lemon
a small bunch of flatleaf parsley, chopped
warm ciabatta bread
Parmesan cheese, finely grated (optional)

1. For the meatballs...
Mix the pork with the breadcrumbs ( I squeeze lemon an dmixdd with blackpepepr( , onion, garlic, lemon zest, herbs and egg. Reserve the lemon juice for squeezing over once cooking has finished. Season to taste with salt and freshly ground black pepper. Roll the mixture into walnut sized balls, setting aside on a large plate as you go. Slightly damp hands will make this a less messy task, although if you have time, this is a job children love to get involved in. Just try to help them get all the meatballs similar in size so they cook evenly.

2. Preheat the oven to 220°C / 200°C fan / gas 6.

3. Cut the squash up into 3-4cm chunks - leaving the skin on for easier preparation and a great chewy texture - and spread it out into a large roasting tray. Tuck in the cloves of garlic and drizzle over most of the oil, and season with a little salt and pepper. Roast in the hot oven for 15 minutes.

4. Remove the pan from the oven, add the tomatoes and give them a good mix with the squash( carrots )then spread out the meatballs over the top. Return to the oven for 15 minutes. Also remember to add the corn on the cob.

5. Blanch the Tenderstem® in boiling water for 2 minutes before draining well. Add to the roasting pan, stirring to mix and return to the oven for 10 minutes. Squeeze over the lemon juice and scatter with the parsley and parmesan (if using) before taking to the table in the tray. Serve with plenty of crusty ciabatta to mop up the juices.

So I asked J what he thought of it

" I liked it , but you know I don't like lemon " said J squeezing tomato ketchup all over it.

Why not also try...
A beef meatball alternative, flavoured with a pinch each of smoked paprika, coriander & cinnamon for a hint of Moroccon spice

(This is a Tenderstem Broccoli recipe I was sent a shopping gift card in order to purchase the ingredients.)

You can find more Tenderstem recipes over on their website.

1 comment:

  1. " I liked it , but you know I don't like lemon " said J squeezing tomato ketchup all over it."
    To be fair - that would be me. Ketchup on EVERYTHING. Except puddings...
    Looks lush though. ;) x


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