bohemianwanderer – This dish evokes a comforting nostalgia, despite not being a childhood staple for many. The use of small pasta shapes creates a playful, childlike feel, while the combination of fresh herbs and spring vegetables lends elegance. It adapts effortlessly to different moods—drizzle with high-quality olive oil and sprinkle pecorino for a light, refined meal or serve it plain for a wholesome, kid-friendly dinner. The balance of bright lemon, fragrant herbs, and juicy pork meatballs makes this a versatile crowd-pleaser.
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Preparing the Meatball Mixture with Fresh Herbs and Lemon
Start by finely slicing half the spring onions and garlic cloves. Place them in a food processor along with the breadcrumbs, half of the chopped parsley and mint, and all the pork mince. Add freshly grated lemon zest, a generous pinch of sea salt, and black pepper. Blitz the mixture until it binds together smoothly. Alternatively, combine these ingredients thoroughly in a bowl using your hands. The lemon zest brightens the meat, while the herbs provide a fresh, vibrant aroma.
Shaping and Browning the Meatballs to Perfection
Using your hands, roll the mince mixture into small meatballs approximately 2½ centimeters in diameter. Heat three tablespoons of olive oil in a large casserole or heavy-bottomed pan over medium heat. Carefully place the meatballs in the pan, frying them gently for about ten minutes. Turn the meatballs regularly to achieve a golden-brown crust on all sides. This step locks in the juices and builds rich flavor through caramelization.
Cooking Pasta and Peas in a Flavorful Broth
Once the meatballs are browned, pour in one liter of chicken or vegetable stock and bring it to a rolling boil. Add 180 grams of mini pasta and 150 grams of freshly podded or frozen peas to the simmering broth. Return to a boil, then reduce heat and simmer for five to seven minutes. The pasta should be tender, and the meatballs fully cooked through. The broth absorbs the meat’s flavor and herbs, creating a comforting and fragrant sauce.
Finishing Touches with Fresh Herbs, Lemon, and Pecorino Cheese
Remove the pot from the heat and stir in fresh lemon juice to add brightness and balance. Taste the broth and season with additional salt and pepper as needed. Finally, fold in the remaining chopped spring onions, parsley, and mint leaves to enhance freshness. Serve the dish hot, generously sprinkled with grated pecorino cheese. The salty, nutty cheese complements the tender meatballs and sweet peas beautifully, completing this versatile spring meal.
