Ingredients:
- 2 slices white bread, crusts removed
- 2 tbsp milk
- 500g pork mince
- Finely grated rind of 1 lemon
- 2 tsp fresh thyme, chopped
- 1 clove garlic, chopped
- 1 tbsp olive oil
- 1 small onion, chopped
- 250g chestnut mushrooms, sliced
- 1 red pepper, roasted and chopped
- 200ml crème fraiche
- 350g rigatoni or other short pasta
Method:
Tear each slice of bread into 4 and soak in the milk for 5 mins. Squeeze out excess milk and put bread into a bowl with the mince, lemon, thyme and garlic; season. Mix well and shape into about 20 balls. Chill until required.
Heat oil in a frying pan, cook meatballs over a medium heat for about 20 mins until cooked and browned all over. Remove and keep warm.
Cook pasta in boiling salted water until al dente.
Add onion to the pan and cook for about 5 mins. Add mushrooms and cook for another 5 mins. Stir in the peppers and crème fraiche. Heat through and check for seasoning.
Drain pasta and add to sauce – mix through. Spoon onto plates and top with the meatballs.