Pork and pancetta meatballs recipe

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serves:

6

Skill:

easy

Cost:

cheap

Prep:

1 hr

Cooking:

25 min

Nutrition per portion

RDA
Calories 264 kCal 13%
Fat 20g 29%
  -  Saturates 6g 30%

Quick and simple to make, pork and pancetta meatballs and tomato sauce. Perfect to freeze and store over the Christmas period – just add to your favourite pasta when guests arrive.

Ingredients

  • 500g (1b) lean minced pork
  • 80g pack cubed pancetta, roughly chopped
  • 30g (1oz) freshly grated Parmesan cheese
  • 2 tsp dried sage or dried oregano
  • Salt and freshly ground black pepper
  • 1 medium egg
  • 1 tablespoon olive oil
  • For the sauce:
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato ketchup
  • Tagliatelle or fettucine, to serve

Method

  • Put the pork, pancetta, Parmesan, herbs, seasoning and egg in a large bowl and use your hand to mix it together well.

  • Shape the mixture into 24 balls (use a tbsp measuring spoon as a guide to how much mixture per ball). Put them on a tray lined with Bakewell paper and chill them until firmed up — about an hour.

  • Meanwhile, make the sauce: Warm the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a couple  of mins. Pour in the tomatoes and simmer, uncovered, for 15-20 mins. Add the ketchup and season.

  • Heat the oil in a large frying pan. Add the meatballs in one layer and leave for 5 mins to brown on one side, then turn them to cook on the other side for another 5 mins.

Top tip for making Pork and pancetta meatballs

The meatballs are just as tasty made from minced beef or chicken

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