Pork Meatballs in Tomato Sauce

Pork Meatballs in Tomato Sauce

Pork meatballs are exactly what you need to rid yourself of stresses making little balls of meat that you'll go on to demolish with some tasty pasta. There are so many innuendos which I'm avoiding with this one, but basically it's delicious, easy and fun to do! I opt for 5% fat pork mince just to keep these lean, but please use whatever mince meat you like.


500g 5% fat pork mince
2tsp dried oregano
1tsp ground coriander
1tsp onion salt
3 garlic cloves, crushed
2tsp sun dried tomato pesto
1 egg, whisked
Pepper to season
Rapeseed oil

1x Tin chopped tomatoes
2tbsp Balsamic vinegar
2 Bay leaves
1tsp sugar
Sea salt


Put your meat into a large bowl, add the oregano, coriander, garlic, onion salt and pesto into a bowl and mix until really well combined. You should start to smell the amazing ingredients! Now, gradually pour in your egg. The trick here is to not add too much – this can make the meat mixture too sticky. I add a bit at a time, stirring in-between until everything binds together to create a huge meatball (usually around 2/3 of the egg is enough).

Once all of your ingredients are combined, you want to make them into little meatballs. Golf balls are the average, however I like to go smaller as they cook nicely – somewhere in-between a golf ball and a marble – but this really is up to you. Once they’re formed, pop them in the fridge for 20 minutes, this will help them stay in one piece.

Now get a good sized pan with a lid (I use a casserole dish but pick your own), and drizzle in 4tsp (1tsp per serving) rapeseed oil over a medium heat. Once the pan is hot, carefully start placing in your meatballs. Cook for a few minutes before turning and repeat to ensure all of the outer surface is browned. Once browned, turn up the heat to max and pour over your balsamic vinegar – let this boil to so only half is left. Now pour in your tinned tomatoes, and add 200ml cold water (use the tin to rinse any left behind tomatoes). Add the sugar, bay leaves, salt and pepper and mix carefully with a wooden spoon, ensuring you don’t break up the meatballs.

Bring to the boil, reduce the heat and simmer for 30 minutes with the lid half on, until your tomato sauce becomes lovely and thick. Serve with your favourite spaghetti or pasta, grate over a generous amount of parmesan cheese – and enjoy!

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