Name: Pork and veal meatballs with fresh tomato sauce
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 small brown onion, finely chopped; 1 clove garlic, crushed; 315 gram minced pork; 315 gram minced veal; 1 cup (70 grams) stale breadcrumbs; 2 teaspoon finely grated lemon rind; 2 tablespoon roasted pine nuts, coarsely chopped; 1/2 cup (40 grams) finely grated parmesan cheese; 2 teaspoon finely chopped fresh oregano; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 teaspoon sweet paprika; 1 egg; 500 gram spaghetti; Tomato sauce; 1 tablespoon olive oil; 1 clove garlic, finely chopped; 6 large tomatoes, coarsely chopped; 2 tablespoon fresh oregano, finely chopped

Pork and veal meatballs with fresh tomato sauce

Make an iconic bowl of spaghetti and meatballs with this delicious pork and veal meatball recipe. Cooking in a deliciously spiced tomato sauce, this one is sure to hit the spot.

Ingredients

2 tablespoon olive oil

1 small brown onion, finely chopped

1 clove garlic, crushed

315 gram minced pork

315 gram minced veal

1 cup (70 grams) stale breadcrumbs

2 teaspoon finely grated lemon rind

2 tablespoon roasted pine nuts, coarsely chopped

1/2 cup (40 grams) finely grated parmesan cheese

2 teaspoon finely chopped fresh oregano

2 tablespoon finely chopped fresh flat-leaf parsley

1 teaspoon sweet paprika

1 egg

500 gram spaghetti

Tomato sauce

1 tablespoon olive oil

1 clove garlic, finely chopped

6 large tomatoes, coarsely chopped

2 tablespoon fresh oregano, finely chopped

Method

1.In a small frying pan, heat 2 tsp of the oil; add onion and garlic and cook, stirring, until soft. Cool.

2.In a large bowl, combine onion mixture with minces, breadcrumbs, rind, nuts, cheese, herbs, paprika and egg; season. Roll tablespoons of mixture into balls; place on tray, refrigerate 30 minutes.

3.Make tomato sauce: Heat oil in large saucepan; cook garlic, stirring, until fragrant. Add tomatoes and oregano to pan; bring to the boil. Reduce heat, simmer, uncovered, about 15 minutes or until mixture has thickened. Season to taste.

4.Heat remaining oil in large frying pan; cook meatballs, until browned all over. Add meatballs to tomato sauce; simmer, uncovered, 10 minutes or until cooked through.

5.Meanwhile, in large saucepan of boiling water, cook spaghetti until tender; drain.

6.Serve spaghetti topped with meatballs, tomato sauce and some extra parmesan cheese.

Some butchers sell a pork and veal mixture, this is fine to use here; buy 625 grams.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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