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Pork and parmesan meatballs recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Savory pork and parmesan meatballs served over creamy mashed potatoes for a heavenly meal.
Ingredients:
  • 35g breadcrumbs
  • 60ml milk
  • 500g Pork Mince
  • 1 Free Range Egg, lightly whisked
  • 40g parmesan
  • 1 brown onion, finely chopped
  • 36.40 gm olive oil
  • 690g jar tomato passata
  • 125ml chicken stock
  • 60g baby spinach leaves
  • Mashed potato, to serve
  • Perfect Italiano Grated Extra Sharp Parmesan, extra, to serve
Instructions:
  • In a large bowl, mix breadcrumbs and milk, then let it sit for 5 minutes until breadcrumbs soften and absorb the milk. Add mince, egg, parmesan, half the onion, and half the garlic. Season generously and use your hands to thoroughly combine. Shape level tablespoonfuls of the mixture into soft balls.
  • In a large deep frying pan over medium heat, heat 1 tablespoon of oil. Brown the meatballs in 3 batches, turning occasionally, for about 3 minutes each batch. Transfer to a plate.
  • Heat the rest of the oil in the pan, then sauté the remaining onion and garlic until softened. Add passata and stock, then return the meatballs to the pan. Simmer on medium-low heat for 15 minutes, stirring occasionally, until the meatballs are cooked through.
  • Toss fresh spinach into the pan and sauté for about a minute until it gently wilts. Season to taste, and serve alongside creamy mashed potatoes. Finish with a generous sprinkle of extra parmesan cheese for added flavor.

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