Pork meatballs in tomato sauce
Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 3.9 out of 5.38 ratingsRate
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You can't beat a comforting bowl of spaghetti and pork meatballs. This version is cooked in a vibrant tomato and red pepper sauce
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Easy apple tarts
A star rating of 5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
450g pork mince
-
1 small apple
peeled, cored and grated
-
1 small garlic clove
crushed
-
25g fresh white breadcrumbs
-
1 tbsp olive oil
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250g spaghetti
to serve
For the sauce
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1 tbsp olive oil
-
1 onion
finely chopped
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400g can chopped tomato
-
3 roasted red peppers
(from a jar), roughly chopped
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Nutrition: per serving
-
kcal303
-
fat17g
-
saturates5g
-
carbs14g
-
sugars8g
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fibre3g
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protein25g
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salt0.9g
low
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Method
-
step 1
Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
-
step 2
Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
-
step 3
Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
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step 4
Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
RECIPE TIPS
USE UP ROASTED PEPPERS: RED PEPPER HOUMOUS
Whizz 2 roasted red peppers in a food processor with a drained 400g can chickpeas, 1 tbsp tahini and 2 tbsp olive oil. Season with salt and pepper.
Recipe from Good Food magazine, July 2010
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A star rating of 3.9 out of 5.38 ratings
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