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Pork meatballs with wholewheat spaghetti

Name: Pork meatballs with wholewheat spaghetti
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 750g lean minced pork fillet; 50g wholemeal breadcrumbs; 2 onions, finely chopped; 3 garlic cloves, crushed; 2 medium-hot red chillies, deseeded and finely chopped; 4 tbsp chopped fresh basil, plus extra leaves, to garnish; 2 tbsp chopped fresh parsley; 4 tbsp semi-skimmed milk; 1 medium egg, lightly beaten; 2 tbsp vegetable oil; 450g can chopped tomatoes; 500g carton tomato passata; 400g wholewheat spaghetti

Published: 31 Jan 06
Updated: 18 Mar 24

Our classic Italian pork meatballs covers all bases – the tomatoes provide vitamin C, the pasta provides fibre, and the chillies add flavour.

Easy
February 2006

Test kitchen approved

Serves 4
Ready in 40 minutes

Our classic Italian pork meatballs covers all bases – the tomatoes provide vitamin C, the pasta provides fibre, and the chillies add flavour.

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Ingredients

750g lean minced pork fillet
50g wholemeal breadcrumbs
2 onions, finely chopped
3 garlic cloves, crushed
2 medium-hot red chillies, deseeded and finely chopped
4 tbsp chopped fresh basil, plus extra leaves, to garnish
2 tbsp chopped fresh parsley
4 tbsp semi-skimmed milk
1 medium egg, lightly beaten
2 tbsp vegetable oil
450g can chopped tomatoes
500g carton tomato passata
400g wholewheat spaghetti

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Method

Mix together the pork, breadcrumbs, 100g of the onions, 2 garlic cloves, half the red chilli, the basil, parsley, milk, egg and plenty of black pepper in a large bowl. Using damp hands, shape into balls.
Heat the oil in a large frying pan. Brown the meatballs, in batches, then transfer to a flameproof casserole.
In the same pan, gently fry the remaining onions, garlic and chilli until soft. Add the tomatoes, passata and black pepper to taste. Simmer for 5 minutes.

Pour the sauce over the meatballs, partly cover, and simmer gently for 20 minutes.
Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to the packet instructions. Drain well and divide between 4 bowls. Spoon over the meatballs and garnish with the extra basil.