Spicy Pork Meatballs

Meatballs are always a favourite and these spicy pork meatballs are cooked in a chilli tomato sauce.

Spicy Pork Meatballs

4 servings
  • Preparation time: about 30 minutes
  • Standing time: 30 minutes
  • Cooking time: 50–55 minutes

  • Ingredients
  • 450 g (1 lb) minced/ground pork
  • 85 g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 1 lemon, zest only
  • 1 small onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp fresh sage, chopped
  • 2 pinches crushed dried chillies
  • salt and freshly ground black pepper
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 1 x 400 g tin or ½ × 796 ml can chopped/diced tomatoes
  • 1 tbsp tomato purée/paste
  • 1 tsp chicken bouillon or 1 × organic stock cube, mixed in 300 ml (10 fl oz) (⅔ cup) boiling water
  • 1 tsp sugar
  • 200 g (7 oz) spaghetti
  • ½ a small Savoy cabbage, finely shredded (or other green leafed vegetable finely shredded*).

Equipment

  • You will also need a large lidded frying pan/skillet.

Note

  • *Savoy cabbage in Canada can be very pale and so I prefer to use something like kale. The dark green colour works well with the spaghetti although it does sound an unusual combination.


  • Method
  • In a large bowl mix together the pork, breadcrumbs, beaten egg, lemon zest, finely chopped onion, half the garlic and half the sage, a pinch of the crushed chillies, and plenty of seasoning. Once everything is well mixed in, shape into 30 meatballs. Then refrigerate for 30 minutes to firm up.

  • Heat half the oil in the frying pan/skillet and add the meatballs. Brown over a medium heat, shaking the pan occasionally to brown all sides. This may need to be done in two batches. Remove and set aside.

  • Now add the remaining oil to the pan, reduce the heat, and add the chopped onions. Cook gently for 5 minutes until they have softened. Then add the remaining garlic and sage and cook for a further minute. Stir in the tomatoes, tomato purée/paste, stock, sugar, a pinch of crushed chillies, and season. Bring to the boil, then turn down to a simmer for 5–10 minutes until the sauce has reduced a little.

  • Return the meatballs to the pan, then gently simmer, covered, for 30 minutes, turning them halfway through.

  • Meanwhile, cook the spaghetti in plenty of salted, boiling water, adding the cabbage or other green vegetable for the last 4 minutes of cooking. Drain.

  • Serve the spaghetti alongside the meatballs and sauce.
Print Recipe

Updated: May 8, 2018

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