• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Spaghetti with Pork Meatballs

  • Recipe Submitted by on

Category: Winter

 Ingredients List

  • ---------------------------------MEATBALLS---------------------------------
  • 1 3/4 lb Lean pork mince
  • 2 md Spanish onions; finely
  • -chopped
  • 1 ts Dried oregano
  • 3 Cloves garlic; pulped
  • 4 tb Parmesan; finely grated
  • 1/2 ts Ground nutmeg
  • 1 Egg; beaten
  • 2 tb Olive oil


2 14 oz cans Italian plum
-tomatoes with
; their juices
2 fl Olive oil
1/2 md Spanish onion; finely
2 lg Clov garlic
1/2 sm Bunc fresh sweet basil
1/2 tb Fresh or dried oregano
1 pn Ground white pepper
1 ts Caster sugar
1/2 ts Sea salt
Freshly ground black pepper

2 pt Tomato sauce; (see above)
2 Glasses white wine
1 ts Dried oregano
1 Clove
1 oz Unsalted butter
2 lb Spaghetti
Shaved parmesan; to serve
Freshly ground black pepper


Combine the pork mince with the onions, oregano, garlic, parmesan and
nutmeg. Mix in the beaten egg to bind the mixture together. Shape into
small walnut-sized balls, then chill in the fridge for 1 hour to help them
keep their shape. Heat the olive oil in a high-sided casserole dish over a
hot flame and seal and lightly brown each meatball. Take care not to overdo
the sealing process or the meatballs will dry out. When all the meatballs
have been sealed off, remove them with a slotted spoon.

Tomato sauce:

Pass the tomatoes through a fine mouli sieve to remove the seeds and skin.
Heat the olive oil in a solid-based saucepan over a medium heat, and add
the onion, garlic, basil, oregano and white pepper. Stir briskly to prevent
the onion browning. When the onion has softened, add the tomato pulp and
basil. Bring the mixture to the boil and immediately reduce the heat to a
low simmer. Remove the garlic and discard.

Stir in the sugar (this balances the acidity of the tomatoes) and half of
the salt. Simmer the sauce for about 30 minutes, until well reduced. The
solids will tend to condense on the bottom of the pan, so stir with a
wooden spoon occasionally. The time taken will vary, depending on the
degree of wateriness of the original canned tomato contents, so keep an eye
on the pan. Remove the basil stalks before serving. Season the finished
sauce with freshly ground black pepper.

Spaghetti sauce:

Deglaze the casserole dish with the white wine and allow to bubble for a
minute. Then add the tomato and basil sauce, oregano and clove. Bring to
the boil, reduce the heat, add the meatballs and cover the pan. Simmer for
about 30 minutes until the meatballs are cooked through. Finally add a
small lump of butter and stir it through to give the sauce a shine.

While the sauce is cooking, cook the spaghetti in a large pan of boiling
lightly salted water until it is just tender but still retains some bite
(al dente). Drain well and toss some of the sauce through the pasta. It
should not be runny, but should cling to the strand.

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