Pork Meatballs
These flavorful pork meatballs are a delightful blend of zesty lemon, fresh basil, and savory anchovies. Paired with a rich tomato passata sauce, they create a warm and comforting meal perfect for serving over a bed of pasta. Enjoy the aromatic aroma and delicious taste of this dish as it brings a touch of Italian dining to your table.
— Constant Cookbook
Ingredients
- 250g minced pork
- 50g white breadcrumbs
- Zest of half a lemon
- Small bunch fresh basil, chopped
- 3 anchovies in salt (rinsed) or oil, chopped
- 1/2 small onion, chopped finely
- 1 egg
- 2 tbsp olive oil
- 250g tomato passata
- 2 medium cloves garlic, crushed
- 1 chicken stock cube
Instructions
- Mix together the pork, breadcrumbs, lemon zest, half the basil, anchovies, onion and egg. Roll into meatballs (3-4 cm across). Heat the olive oil in a pan and fry the meatballs on a medium heat until brown, turning frequently.
- Add the garlic and cook for a further two minutes. Then add the passata, the stock cube and the rest of the basil and season with salt and pepper. Bring to the boil, cover and simmer for at least 30 mins.
- Serve over pasta.
Yield
Serves 2
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