Pork and Parmesan Meatballs with Tomato Spaghetti
Lalkila Kitchen · Lalkila · Pork · Meat · Eggs · Pasta · Main dishes · Western influenced
These meatballs use breadcrumbs, egg and grated cheese, with a separate tomato sauce.
Ingredients
- 2 tablespoons olive oil
- ½ large onion, finely chopped
- 375g pork mince
- 1 medium egg, beaten
- 37.5g fresh white breadcrumbs
- 37.5g grated Parmesan
- 7g parsley, chopped
- 390g chopped tomatoes
- 2 garlic cloves, chopped
- 1 teaspoon caster sugar
- 200ml water
- 350g spaghetti
- Salt and pepper, to taste
Method
- Soften onion in half the oil; cool. Mix with pork, egg, breadcrumbs, Parmesan and most parsley. Shape small meatballs.
- Fry in remaining oil in batches, turning, until centres reach 71°C/160°F. Remove.
- Simmer tomatoes, garlic, sugar and water until thickened. Return meatballs for the final five minutes; check they are hot throughout.
- Cook spaghetti according to its packet, drain and serve with sauce, meatballs and remaining parsley.
Cooking notes
Wash hands and utensils after handling raw mince.
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Source and adaptation
Adapted from Sainsbury's Magazine. Original recipe.
Halves the meatball mixture, omitting the source's freeze-half step; sauce and pasta remain unchanged.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.