Arrabiata Pork Meatball Spaghetti
This recipe combines the bold flavors of a rich tomato sauce with savory pork meatballs, creating a hearty and comforting dish that is sure to satisfy your cravings. The aromatic blend of herbs and spices infuses the meatballs with a delicious taste, making each bite a delightful experience. Serve this dish over a bed of perfectly cooked spaghetti for a complete and satisfying meal that is bound to become a family favorite.
— Constant Cookbook
Ingredients
- 2 x 400g/14oz cans tomatoes
- 3 tbsp extra virgin olive oil
- 2 garlic
- 1 tsp dried chilli
- 4 tbsp roughly chopped fresh basil
- salt and freshly ground black pepper
- 1 tsp caster sugar
- 500g/1lb 2oz pork mince
- 90g/3oz streaky bacon
- 2 tsp thyme
- 2 tbsp flatleaf parsley
- 300g/10½oz dried spaghetti
Instructions
- Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer.
- Add the garlic, chilli and half of the basil and cook for 10 minutes, until reduced and thickened. Season, to taste, with salt, freshly ground black pepper and a little sugar.
- Place the pork mince, bacon, thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper.
- Divide the mixture into 16 and shape each portion into a small ball, using your hands.
- Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through.
- Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions.
- Drain the spaghetti, then add to the tomato and meatball sauce. Season, to taste, with salt and freshly ground black pepper and add the remaining basil.
- To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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