Pork meatballs with spicy tomato sauce
Nutrition Info.(per serve)
- 400g lean pork mince
- 1 carrot, peeled, grated
- 1 small courgette, grated
- 1 small red onion, chopped
- 1/2 teaspoon dried red chilli flakes
- 500ml tomato passata
- 250g gluten-free pasta such as spaghetti
- 2 cups frozen peas
Total fat 6g
Saturated fat 2g
Dietary fibre 11g
1 Combine mince, carrot and courgette in a large bowl. Season with freshly ground black pepper. Roll tablespoons of mixture into balls.
2 Place a large frying pan over a medium-high heat and spray lightly with oil. Add meatballs in batches and cook for 2-3 minutes until browned all over. Remove and set aside.
3 Place a large saucepan over a medium heat and spray with oil. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add chilli flakes and tomato passata and stir to combine. Bring to the boil then simmer for 5 minutes.
4 Add meatballs to the saucepan and return to the boil then reduce heat to low. Simmer gently for 5-10 minutes until meatballs are cooked through. Season with freshly ground black pepper.
5 Meanwhile, in a large saucepan cook pasta following packet directions, adding peas in the last 3 minutes of cooking. Drain well. Serve meatballs with pasta and peas.
Hanu de Jong
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