N'duja Meatballs & Anchovy Courgetti

I tend to find cooking courgetti can be pretty plain and a bit sloppy because of how much water comes out of it, so adding a few extras and being speedy helps bring it all to life. This is an ideal mid-week dinner, where the meatballs can be prepared in advance. 


For the meatballs

  • 500g pork mince 
  • 70g n’duja sausage (try to avoid the paste and get the real deal from an Italian deli) 
  • salt and pepper 
  • 1tsp olive oil


For the courgetti

  • 3 courgettes, spiralised
  • 1 clove of garlic, sliced 
  • 3-5 anchovy fillets
  • 1tbsp olive oil 
  • salt and pepper
  • grated parmesan to serve



  • Combine all of the meatball ingredients together and form into meatballs, around the size of a golfball
  • Heat the oil in a pan over a medium heat and add in the meatballs gently, making sure there’s enough room between each one 
  • Flip the meatballs after a few minutes and make sure they’re nicely browned all over. The n’duja will create a lot of oil which can get in the way of the browning, so carefully drain this delicious oil and set aside 
  • The meatballs should be cooked in 10-12 minutes, then set aside on a warm plate 
  • For the courgetti, on a low-medium heat, add the oil, garlic and anchovy into a pan and warm gently so the anchovies melt and the mixture becomes really aromatic 
  • Add in the courgette and with a pair of tongs, coat it with the oil mixture and keep it moving. It’ll be cooked within 5 minutes 
  • Add the cooked courgette into a dish, pile the meatballs on top and drizzle the n’duja oil all over. Finish with some grated parmesan