Pork Meatballs in Tomato Sauce

Hello, thought it was time for another recipe post. I tested these meatballs for my partner a few weeks ago and they got the thumbs up. The leftovers were next level too, so I thought I would pop the recipe up for you. You can find out exactly how to make them via my Tik Tok. I have used pork mince here as I like the flavour, but you could use beef, turkey or chicken mince of you prefer. I just like the fat content of pork for the flavour it gives.

You can enjoy this over rice, pasta, mash or on a sub with melted mozzarella. Absolutely stunning as work lunch if you have a microwave handy. A rare occurrence for me as a gardener, I do miss a warm lunch sometimes. This is all in one pan too, which is always good isn’t it? We love a one pan meal. Everything is done in 30 minutes too, winner, winner meatball dinner.

Pork Meatballs in Tomato Sauce

Serves: 4 (18-20 meatballs)

Prep time: 10 mins

Cook time: 20 -25 mins

Total time: 30-35 mins

Ingredients

• FOR MEATBALLS:

• 800g pork mince

• Half a brown onion (very finely chopped)

• 3 garlic cloves (minced)

• 2 tsp parsley, 1 tsp cumin, 2 tsp garlic powder, 2 tsp smoked paprika, half tsp salt & pepper, half tsp red pepper flakes

• 1 egg

• 1 piece of bread blended into breadcrumbs

• 3 tbsp vegetable or olive oil

• FOR SAUCE:

• 2 400g tins chopped tomatoes

• 1 red pepper (chopped)

• Half a brown onion (finely chopped)

• 2 garlic cloves (minced)

• 1 chicken stock cube

• 1 tsp salt, pepper, parsley

• Half tsp red pepper flakes

Directions

1. To mince, add the rest of the ingredients apart from the oil. Mix together with a spoon or your hands (which I prefer).

2. Make into meatballs by taking around a tbsp worth of mixture, squishing it together and rolling into a ball in between the palms of your hands.

3. Add oil to a large shallow pan on medium heat, once hot, gently add meatballs one at a time.

4. Cook for a few minutes on one side, then flip over. Cook for another few minutes, then add all of the sauce ingredients. Cook for 15 mins with the lid on, stirring halfway through.

5. After 15 mins, take the lid off and cook for a further 5 mins on high heat.

6. Serve hot with your choice of side or allow to cool and store in airtight containers in the fridge for up to four days. I like to top mine with cheese for extra flavour.