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Pork balls with tomato sauce and spaghetti

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The meatballs are grilled rather than fried to reduce the fat content.
Serves
2
Prep
15 minutes
Cook
10 minutes
Each 431g serving contains (excludes serving suggestion)
KCal
501
Carbs
75.40g
Fibre
7.60g
Protein
28.30g
Fat
9.20g
Saturates
2.90g
Sugars
11.60g
Salt
0.70g
Portion Fruit & Veg
0
Ingredients
Ingredients
175g dried spaghetti
150g pork mince
half small onion, finely sliced
1 clove garlic (optional), crushed
half tsp dried oregano
500g passata
2 tsp tomato purée
freshly ground black pepper
Method
  1. Cook the spaghetti according to the packet instructions.
  2. Meanwhile, mix together the mince, onion, garlic (if using) and oregano. Season well and shape into 6 balls.
  3. Preheat the grill. Place the meatballs onto a baking tray and grill for 6-7 minutes, turning occasionally, until browned and cooked through.
  4. Drain the pasta, stir through the passata and tomato purée. Add the meatballs and heat through.
Chefs tips
  • You could also use beef or lamb mince. For a lower-fat version, use turkey mince.
  • You can also use wholewheat pasta to keep you fuller for longer.
  • Freeze in portions with the pork balls in the sauce. Defrost in the fridge or microwave and reheat until piping hot throughout.
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