Italian-style meatballs are a great dish that the whole family can enjoy. For the homemade meatballs we have used pork mince, which has less fat than standard beef mince.
The fresher the mince, the better these meatballs are going to taste. With fresh herbs and a rich tomato based sauce, these delicious meatballs are tender and succulent - perfect served alongside a handful of fresh pasta.
If you prefer a smooth sauce, whizz the sauce with a stick blender before adding the meatballs. The meatball and sauce can be frozen for up to 1 month. Allow to defrost before reheating.
Once cooked add your meatballs and sauce to pasta and top with parmesan cheese before serving.
This recipe has been triple tested in the Woman’s Weekly kitchen. Serve with fresh pasta like spaghetti, tagliatelli or linguine.
Dust with a generous helping of Parmesan cheese and serve.
To make the sauce, heat half the oil in a pan and add the onion and sugar and cook over a medium heat for 5-7 mins, until it starts to soften, but not colour. Add the garlic to the pan and cook for 1-2 mins. Remove half the onions from the pan to use in the meatballs. Tip the tin of tomatoes into the pan, add the purée, stock cube and 150ml boiling water and bring to the boil, then reduce the heat and simmer it, covered, for 15-20 mins.
To make the meatballs, add the reserved cooked onion and garlic to the minced pork with the breadcrumbs and egg. Add the parsley, season, then mix well.
Divide the mixture into 12 or 16 and shape into balls. Place them on a board or plate, cover with cling-film and chill for at least 30 mins or until they’ve firmed up.
Heat the remaining oil in a pan and add half of the meatballs. Cook them until browned on all surfaces, turning them occasionally. Brown the rest of the meatballs.
Add the pesto the tomato sauce and season well.
Add the meatballs to the tomato sauce and simmer gently for 15-20 mins, or until the meatballs are cooked through, turning them occasionally in the sauce.
Serve with tagliatelli or spaghetti with Parmesan grated over the top.