Friday 21 February 2014


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I made this dinner last night as it’s a family favourite.  I got some assistance from my little helper too, who enjoyed getting all squishy with the ingredients.  I often make up a large batch and after I have fried off the meatballs I freeze some to drop into a sauce another day.

Serves 6


For the meatballs
800g Pork mince
1 large onion
1 red chilli
50 g parmesan cheese, grated  
1 tablespoon chopped herbs (basil/marjoram).
1 tablespoon sunflower oil.

For the sauce
2 cans chopped tomatoes
1/2 onion
1 pepper
2 beef stock cubes
2 tablespoons brown sauce (or 1 teaspoon marmite)
Salt and pepper to season

Peel and chopped the onions and chilli into tiny pieces.  Place in a large mixing bowl and add the pork mince, chopped herbs and parmesan cheese.  Season with salt and pepper.

Using your fingers squish together all the ingredients until the mixture is evenly distributed and forms a patty.  Lightly flour the work surface and roll a small amount of the mixture up in your hands (approximately the size of a golf ball) and roll in the flour.  Repeat until all the mixture is used up.

Place the oil in a frying pan and fry the meatballs until they are browned on the surface.  You do not need to cook them completely as they will cook further in the sauce. Set aside whilst you make the sauce.

Chop the onion and pepper into small chunks and fry gently in some oil for a few minutes.  Add the chopped tomatoes and stock cubes.  Season with the salt and pepper and brown sauce.

Add the meatballs to the sauce.  Allow the sauce to thicken for 20 minutes, stirring occasionally.

Serve with spaghetti.

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