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Colin Fassnidge's pork meatballs in tomato sauce with pasta recipe
Colin Fassnidge's pork meatballs in tomato sauce with pasta recipe
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Colin Fassnidge's pork meatballs: versatile, easy, crowd-pleasing. Perfect for leftover sandwiches!
Ingredients:
  • Olive oil, for frying
  • 2 garlic cloves, finely chopped
  • 1 brown onion, finely chopped
  • 500g Pork Mince
  • 50g breadcrumbs
  • 1/2 bunch rosemary, leaves finely chopped
  • 1/2 bunch tarragon, finely chopped
  • 1/2 bunch flat-leaf parsley, finely chopped
  • 1/2 bunch basil, finely chopped
  • 1 Free Range Egg
  • 1 Free Range Egg yolk
  • Finely grated parmesan, to serve
  • Cooked al dente pasta, to serve
  • Flat-leaf parsley sprigs, to serve
  • 2 brown onions, coarsely chopped
  • 1 rosemary sprig, leaves chopped
  • 2 x 400g cans diced tomatoes
Instructions:
  • In a large saucepan over medium heat, sauté the onion and garlic for 5 minutes until fragrant. Season with salt and pepper. Stir in the rosemary, tomatoes, and 400ml of water. Reduce the heat to low and let it simmer for 30 minutes to develop flavors.
  • For the meatballs, preheat your oven to 200°C. Line a baking dish with parchment paper. In a medium frying pan over medium heat, sauté garlic and onion in olive oil for 10 minutes until soft. Allow to cool.
  • Combine the mince, breadcrumbs, herbs, onion mixture, eggs, and seasoning in a large bowl. Mix thoroughly with your hands. Form the mixture into golf ball sized meatballs and place them on a lined dish. Top with tomato sauce and sprinkle with Parmesan cheese.
  • Bake for 30 minutes, or until the meatballs are fully cooked. Serve promptly with pasta and garnish with fresh parsley sprigs.

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