Pork Meatballs with Spaghetti

Cheesy pork meatballs are juicy and tender, simmered in a rustic full of flavour homemade tomato sauce. Topped with grated cheese and served over a bed of spaghetti for an easy delicious dinner! tomato

The best meatball recipe starts with the most tender meatballs, browned in a hot pan to seal in the juices and get a crispy golden edge. Soaking up rustic tomato sauce flavours. Easy and delicious meatballs will be a hit in your family. Be fearless and CREATE!

Prep time: 20 mins Cook time: 1 hour 1/2

Serves: 38 meatballs depending on the size of meatballs - 5 people servings

Utensils:

Mixing bowl

Large Saupan or fry pan

Frypan

Saucepan (pasta)

Cutting board

Knife

Ingredients:

Meatballs:

500grams pork mince

1 egg

1/2 cup bread crumbs

1 cup of plain flour

1 tomato

Meatball sauce:

Bolognese Sauce x2

1 brown onion

Garlic Gloves x2

Carrot - Grated

1 cup of bacon

Shallots

Peas and corn

Carrot

Broccoli

BBQ sauce

Tomato Sauce

Can of skinned tomatoes

Oil

Butter

Pinch of herbs:

Parsley

Thyme

Garlic powder

Paprika

Salt & Pepper

Pinch Steps:

Pinch 1: Start by making your meatballs. Grab a mixing bowl and add all pork mince, egg, and bread crumbs. Combine with fingers. Then add herbs and mix again.

Pinch 2: Layout a board or oven tray and start rolling your meatballs. Don't go two small as the mince ball can fall apart when cooking. Then roll meatballs in flour and set aside.

Pinch 3: Start on meatball sauce; add butter with onion, bacon and garlic in a saucepan and let brown. Add all vegetables with chopped tomatoes and canned tomatoes with a pinch of salt (Tomatoes love salt so maybe an extra pinch) let simmer for five minutes.

Pinch 4: After five minutes add Bolognese sauce and stir. Add extra herbs if desired with salt and pepper.

Pinch 5: Back to meatballs; Heat up a frying pan on medium heat with oil. Add about 8 meatballs at one time, (don’t overcrowd pan will take all the heat and not make them crispy brown.) (You don't want meatballs to be fully cooked through just brown on the outside.) Place cooked meatballs in a bowl on the side till all meatballs are done.

Pinch 6: Once all meatballs are cooked. Place them into the sauce and gently stir. Reduce heat to low and let simmer for half an hour or until the sauce has thickened and reduced. Stir occasionally and season.

Pinch 7: Cook pasta and drain when ready to serve.

Serve with grated cheese!

Tips and tricks:

1. Don't be an egg head: The egg actually acts more as a binder than as an arbiter of moisture. Its key job is to help everything stick together. To much egg is not a good thing. It makes your meatballs sponge-like in texture, which can make them too absorbent, which can make them soggy and overly dense after simmering in the sauce for a while.

2. Embrace Seasoning: Seasoning makes the difference between meatballs and mere balls of meat. Salt is absolutely vital; about 1 teaspoon of salt per pound of meat is a good rule of thumb.

3. Rolling Meatballs: Get your hands dirty First, slightly wet your hands (or give them a little sheen with olive oil). This small layer of lubrication keeps the meatballs from sticking to you, which means they'll stay as orbs and won't have a craggy texture that can make them stick to the pan later.

4. Don’t roll the balls too tightly: Light and easy is the key here. You want to roll the meatballs securely enough that they hold their shape, but don't compress them. You want a little bit of air so that they can absorb your sauce and flavourings.