{ Zucchini Meatballs with Lemon Linguini }

Is there anything more satisfying than a big plate of pasta and meatballs? I think it’s gotta be one of those worldwide family favourites. We sure love them in this house, and this recipe adds a fantastic summery spin with the incorporation of zucchini and light lemon and herb flavours. Sooo good!

Even more delicious is making it with local ground pork from Lazuli Farms, who happen to be our pork partner for our CSA program (as well as lovely neighbours who live just down the road from us)! Local and sustainably raised meats simply can’t be beat. (Check out their delicious meat subscriptions and meat shipping program.)

But gosh, back to this dinner. The flavours of it makes it just so comforting and delicious. Thank you Erin Walker (from A Little Salt blog) for creating this recipe here with our garden zucchini and fresh herbs. We are simply loving it!

Print Recipe

Zucchini Meatballs with Lemon Linguini

Ingredients

  • 2 cup finely chopped zucchini
  • 750 g ground pork
  • 1/2 cup panko
  • 1/2 cup chopped fresh herbs (basil, oregano, and italian parsely work well!)
  • 500 g linguini
  • 1 lemon, washed, thinly sliced, and seeded, ends discarded
  • 1 lemon, zested and juiced
  • 2/3 cup olive oil
  • 1/2 cup crumbled goat cheese
  • 1/2 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions

  • Preheat oven to 450 F. Line a baking sheet with parchment paper.
  • In a large bowl, add finely chopped zucchini, pork, panko crumbs, herbs, and salt and pepper. Mix well with hands. Add a bit of olive oil to your hands, and take 2 tbsp of the mixture at a time, rolling into meatballs.
  • Arrange the meatballs on the baking sheet, and pop into the oven with lemon slices. Bake for 15 minutes, shuffling around the meatballs on the pan at the 10-minute mark.
  • Meanwhile, bring a large pot of boiling, salted water to a boil. Add linguini and allow to cook, about 8 minutes until the pasta is tender but firm. Drain, reserving about 1/2 cup of pasta water.
  • In the bottom of a large bowl, whisk remaining oil, lemon juice, salt and pepper. Add pasta and toss well, adding pasta water and lemon zest as you go. Continue tossing until pasta is coated in the lemon sauce. 
  • Sprinkle generously with basil and crumbled goat cheese. Add a crack of pepper. Top with the meatballs and serve immediately.