PORK MEATBALLS WITH PASTA AND TOMATO SAUCE
This is a seriously useful supper dish. It’s great served with pasta, as here, or you can have just the meatballs and sauce with salad or some spiralised veg if you’re avoiding carbs. Whichever way, it’s delicious. Here’s a little tip I’ve learnt: if the tomato sauce tastes a bit sharp, just add a teaspoon of honey.
SERVES 4 TOMATO SAUCE 1 tbsp olive oil 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 tsp dried oregano 75ml white wine 2 x 400g cans of chopped tomatoes pinch of dried chilli flakes (optional) small handful of basil leaves, chopped
MEATBALLS
2 tbsp olive oil 1 leek, finely chopped 4 fresh sage leaves, finely chopped 350g good-quality pork sausages, skinned finely grated zest of ½ lemon 1 egg, beaten
200g wholemeal spaghetti or penne freshly grated Parmesan cheese, to serve (optional) salt and black pepper
1 For the sauce, heat the oil in a large saucepan. Add the onion, season well and fry over a gentle heat until softened but not coloured. Add the garlic and oregano and fry for 1-2 minutes. Now pour in the wine, turn up the heat and let it bubble for 3-4 minutes, then add the rest of the sauce ingredients. Bring everything to the boil, then turn down the heat, put a lid on the pan and simmer for 20 minutes or until thickened slightly. Add a splash of water if the sauce gets too thick.
2 While the sauce is bubbling, make the meatballs. Heat the oil in a frying pan, add the leek and sage and fry until the leek is softened but not coloured.
Remove the pan from the heat and leave to cool.
3 Preheat your grill to medium hot. Tip the cooled leeks into a large bowl, add the sausage meat, lemon zest and egg. Season with salt and pepper and mix until well combined. Using wet hands, shape the mixture into 16 bite-size balls.
4 Place the meatballs on a lightly oiled baking tray and grill them for 15 minutes until golden brown and cooked through, turning frequently.
5 Meanwhile, cook the pasta according to the packet instructions. Tip the meatballs into the sauce and heat through. Serve with the pasta and grated Parmesan, if using. 496 CALORIES PER SERVING