AuthorFPG
RatingDifficultyIntermediate0

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.

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 3 tbsp oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 1 red chilli, seeds removed and finely chopped
 1 tbsp chopped fresh coriander, plus extra for decorating
 450 g minced pork
For the sauce
 2 garlic cloves, crushed
 400 g can chopped tomatoes
 150 ml chicken stock
 1 tsp tomato puree
 1 ½ tbsp harrisa paste
 Salt and ground black pepper
 350 g tagliatelle pasta
 Grated cheese

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.

7

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.

Dish TypesMain IngredientsDiets

Ingredients

 3 tbsp oil
 1 onion, finely chopped
 2 garlic cloves, crushed
 1 red chilli, seeds removed and finely chopped
 1 tbsp chopped fresh coriander, plus extra for decorating
 450 g minced pork
For the sauce
 2 garlic cloves, crushed
 400 g can chopped tomatoes
 150 ml chicken stock
 1 tsp tomato puree
 1 ½ tbsp harrisa paste
 Salt and ground black pepper
 350 g tagliatelle pasta
 Grated cheese

Directions

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.

7

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.

Pork Meatballs with Spicy Tomato Sauce
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