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Wednesday, 23 January 2013

Pork Meatballs & Spaghetti

This is something my cousin made when she came to stay, and it was delicious! I'm not a fan of pork, and pork mince isn't something I've ever cooked with but I will be making this again and again! Not sure where it's from so if you know please let me know.

Serves 3-4 people

  • 500g Pork Mince (although you can use other mince too)
  • 12 crushed cream crackers
  • Sprig of chopped rosemary (or dried)
  • 1 Tsp Dried Oregano
  • 1 Tsp Grain Mustard
  • 1 Large Egg or 2 Medium Eggs
  • 1 Onion (chopped)
  • 1 Red Chilli (diced)
  • 2 Cloves Garlic (chopped or crushed)
  • 1 Tbsp Tomato Puree
  • 1 Tbsp Balsamic Vinegar
  • 400g Tin Chopped Tomatoes
  • 400-500g Spaghetti or Pasta
  • Fresh Basil leaves
  1. Mix the mince, crackers, rosemary, oregano, mustard and egg together. Roll into balls.
  2. Fry the chopped onion, chilli and garlic together. Add the tomato puree, tinned tomatoes and balsamic vinegar. Leave to simmer whilst you cook the meatballs.
  3. Add the spaghetti to a pan of boiled water and cook as per the directions on the packet whilst the sauce simmers.
  4. In a separate pan, fry the meatballs until browned all over and cooked through.
  5. Add the meatballs to the sauce and simmer for a further 15 minutes.
  6. Just before you serve add some basil leaves, roughly chopped or torn, to the sauce.
  7. Serve and top with a few extra basil leaves.

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