Pork Meatballs with Spicy Tomato Sauce

Great for freezing

This easy to make family supper is ideal for those busy winter week days. For a less spicy sauce omit the harissa from the tomato sauce. As an alternative try serving with potato wedges with lots of sour cream and grated cheese.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

  • 3 tablespoon oil

    Sunflower oil

    It is tasteless and heats to a high temperature so is a good all round oil.

    Ideal for pan-frying, mayonnaise, dressings and marinades.

  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, seeds removed and finely chopped
  • 1 tablespoon chopped fresh coriander, plus extra for decorating
  • 450g minced pork
For the Spicy Tomato Sauce
  • 2 garlic cloves, crushed
  • 1×400g can of chopped tomatoes|chopped tomatoes
  • 150ml chicken stock
  • 1 teaspoon tomato puree
  • 1 1/2 tablespoon of harrisa paste
  • salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

  • ground black pepper|black pepper
  • 350g tagliatelle pasta
  • grated cheese

    Cheese

    Add to eggs for omelettes, grate onto soups or salads.

    • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
    • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.

Instructions

  1. Heat 2 tbsp oil in a heavy frying pan, add the onion and sweat over a low heat until soft but not coloured. Add the garlic, chilli and parsley and cook for 1 further minute. Remove from the heat and allow to cool.
  2. Stir the onion mixture into the minced pork. Season with salt and ground black pepper.
  3. With floured hands, shape the mixture into equal-sized meatballs.
  4. Heat a little more oil in a frying pan and fry the meatballs until golden brown all over. It may be necessary to do this in several batches, keep them warm whilst you make the sauce.
  5. To make the sauce; heat the remaining olive oil in a heavy-based pan and add the garlic. Tip in the chopped tomatoes, stock, tomato paste and harissa and simmer 25-30 minutes with a lid on until the sauce looks thick and glossy. Taste and season. Mix with the meatballs and sauce.
  6. To serve; cook the pasta and drain well. Add the reserved coriander leaves to the meatballs and serve immediately with plenty of grated cheese.

To freeze: Complete the recipe up to the end of step 5. Pack, label and freeze the meatballs and sauce together for up to 3 months.
To use: Thaw over night, reheat the meatballs in the tomato sauce in a small saucepan until piping hot.

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