Did you know that pork mince leads to a much more moist meatball than it’s beef counterpart? And, we’ve taken the hard work out for you!
Our Caramelised Porkers make a marvellous meatball, for a Valentine’s Day dinner worthy of Lady and the Tramp themselves. Watch the video here
1 pack Jolly Hog Caramelised Porker, removed from skins
1 large white onion or two small ones, chopped
3 cloves garlic, crushed
1 red chilli, finely chopped
1 tin chopped tomatoes
300ml vegetable stock
1 tbsp Tomato puree
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
1 tsp black pepper
Use ½ a sausage for each meatball, and roll into a ball. Fry over a medium heat, in a little oil, until the outsides begin to brown. Remove meatballs from the pan, and leave aside until the sauce is ready.
In the same pan, fry onions until they begin to soften. Then add the garlic and chilli with the oregano, dried basil, salt and pepper.
Add the tomato paste, stock and chopped tomatoes (add more than one tin if you prefer a wet sauce) and simmer for approx 30 minutes over a medium-low heat.
Add the meatballs back into the sauce and cook for a further 15 minutes, checking that the meatballs are cooked through.
Serve with spaghetti, grated parmesan and fresh basil.