Meatballs with Courgettes

(not my picture)

INGREDIENTS

• Pork mince
• Mixed herbs
• Salt & pepper
• Courgette

SAUCE

• Plain flour
• Butter
• Milk
• Salt & white pepper

METHOD

1. Season the pork mince with salt, pepper and a little dried herbs.
2. Form into golf-ball size and put them on a plate into the freezer for 10 - 15 minutes.
3. Meanwhile make a bechamel (white sauce) with salt and a fair bit of white pepper.
4. Fry the meatballs on medium heat to brown evenly and cook through.
5. For the last couple of minutes add a knob of butter to the pan and add the chopped courgettes.
6. Remove all from the pan and discard the oil. Gently stir the meat and veg into the sauce, You can leave them gently warming in the sauce if you think the meatballs need to cook through a bit more.
7. Serve on plates sprinkled with some chopped parsley. Serve with ribbon pasta/ tagliatelli if you want to make a bigger meal of it.