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Pork and Parmesan Meatballs in Tomato and Olive Sauce
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Pork and Parmesan Meatballs in Tomato and Olive Sauce
Pork meatballs are given a special touch with the addition of cured pancetta and parmesan cheese for extra flavour.
- Preparation time: 40 minutes, plus 1 hour chilling
- Cooking time: 30 minutes
-
Total time:
2 hours 10 minutes
Serves: 4
Ingredients
- 300g Waitrose English Farmhouse Ground Pork (service counter)
- 80g pack pancetta, roughly chopped
- 55g parmesan cheese, freshly grated
- 55g pack Waitrose Fresh Sage, chopped
- 1 medium egg
- Freshly ground black pepper
- The sauce
- 3tbsp Waitrose Olive Oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 900g plum tomatoes, skinned and de-seeded
- 3tbsp Waitrose Italian Crushed Sundried Tomatoes
- 1 pack Waitrose Fresh Herbs for Pasta, finely chopped
- 55g Waitrose Black Pitted Olives, halved
Method
- Mix together the meatball ingredients and season well with black pepper. With damp hands shape the mixture into about 20 walnut-sized balls. Arrange on a plate, cover and chill for at least 1 hour.
- Heat 2tbsp of the olive oil in a saucepan and soften the onion with the garlic. Stir in the prepared tomatoes, sundried tomatoes and half the herbs. Bring to the boil then lower the heat and simmer gently, uncovered, for about 20 minutes or until the sauce is thick and pulpy. Season to taste.
- Heat the remaining 1tbsp olive oil in a frying pan and brown the meatballs evenly. Add to the tomato sauce, cover and simmer for 10 minutes. Add the olives and remaining herbs and heat through.
- Serve tossed with freshly cooked spaghetti with shavings of parmesan cheese and Waitrose Italian Ciabatta.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1711.256kJ 409.0kcal |
|---|---|
| Fat | 29.0g |
This recipe was first published in August 1999.
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