Tangy Meatballs with Noodles

A great tangy lamb or beef mince dish prepared in 20 minutes with lemon, fresh ginger, garlic, cherry tomatoes,mango chutney, egg noodles , rocket leaves, toasted pine nuts and fresh parsley. Great for the kids

Method

1. Preheat the oven to Gas mark 5, 190°C, 375°F.
2. Place the mince in a large bowl. Season and add the lemon zest or lemongrass, ginger and chutney.
3. Using damp hands shape the mixture into twenty-four 2.5cm/1inch balls.
4. Transfer to a non-stick roasting tray and cook for 15 minutes or until any meat juices run clear. Discard any meat juices.
5. Meanwhile, heat the oil in a large non-stick pan and cook the garlic for 2-3 minutes with the cherry tomatoes. Add the cooked noodles and heat through for 1-2 minutes.
6. Remove the pan from the heat and add the meatballs, rocket or spinach leaves. Gently toss to combine.
7. Garnish with the parsley and pine nuts and serve immediately.

Notes

If you want to make your meatballs go a little further add 30ml/2tbsp fresh breadcrumbs to the mince mixture.