Pork Meatballs

These meatballs do have parsley in them - honestly!

There has been a lot of flat leaf parsley in my life this week.  Tonight we will lick garlic butter off our chins (more on that later this week), tomorrow we will mop up chicken and chorizo pie with bread or mashed potato and sometime soon we will stuff pork and chorizo burgers into pitta bread with lettuce and tomatoes (another recipe from Comfort & Spice, we are loving this book right now).

What a fabulous herb!  I love how it adds colour to all these dishes – how pale would garlic butter and pork burgers be without it?  Chorizo and chopped tomatoes give the pie a deep red hue, but without parsley it is monochromatic and less enticing.

There was flat leaf parsley in last night’s meatballs too.  Just not quite enough.

I love meatballs.  I love lining up rows of equally sized bites of goodness; watching them brown as I roll them around  in a frying pan; dropping them gently into a pan full of sauce; and finally presenting them on a pile of pasta or rice.

Meatballs come in a range of flavours and sizes in our house, this is my basic ‘go to’ recipe, with a chunky sauce.  You may want to use more parsley!

Pork Meatballs
  • 400g pork mince
  • 2-3 garlic cloves, finely chopped
  • 2-3 tbsp chopped parsley
  • 60g freshly grated parmesan
  • freshly ground black pepper
  • 1 egg, beaten
Tomato Sauce
  • 1 large or 2 small onions, roughly chopped
  • 2-3 garlic cloves
  • 2 x 400g tins tomatoes
  • salt & pepper to taste
  1. Mix together the pork mince, garlic, parsley and parmesan. Add a decent amount of freshly ground black pepper. Add the beaten egg and roll the mixture into small balls - for this sauce I like just bigger than walnuts.
  2. Fry the meatballs in a little oil to brown them and set aside (don't put too many in your pan at once, and treat them gently, or they will break up - you may want to firm them in the fridge for 20-30 minutes first).
  3. For the tomato sauce, fry your chopped onions and garlic until soft in a pan large enough to hold all your meatballs (I find a saute pan is better than a saucepan) . Add the two tins of tomatoes, bring to the boil, and simmer for 10 minutes. Add salt and pepper to taste.
  4. Add your cooked meatballs to your tomato sauce and cook for 20 to 30 minutes until the meatballs are cooked through.
  5. Serve with pasta or rice
The uncooked meatballs freeze really well; I often make this in bulk and freeze meal sized portions for busy week nights. Freeze the cooked tomato sauce separately and dinner can be brought together very quickly.

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