Save for later

Meatballs

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Meaty mouthfuls with a tasty sauce give a healthier twist on this Italian classic.
Serves
8
Prep
20 minutes
Cook
20 minutes
Each 129g serving contains (excludes serving suggestion)
KCal
158
Carbs
8.5g
Fibre
1.4g
Protein
12.2g
Fat
7.9g
Saturates
2.50g
Sugars
2.5g
Salt
0.40g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 slice white bread, crusts removed
2 tbsp milk
450g lean minced pork
2 cloves garlic, crushed
1 egg yolk, beaten
1 small onion, finely chopped
3 tbsp fresh mixed herbs, chopped
1 tbsp olive oil
freshly ground black pepper
For the sauce:
150ml beef stock
150ml water
1 small onion, chopped
1 carrot, peeled and chopped
2 tomatoes, chopped
2 tbsp dry sherry
1 tbsp cornflour
Method
  1. Place the bread into a small bowl, pour over the milk and leave to soak for 5 minutes. Mash with a fork.
  2. Stir in the mince, garlic, egg yolk, onion and herbs, season with black pepper and combine well. Form into 16 pieces and roll into balls.
  3. Toss in the oil and place under a hot grill and grill for 5-6 minutes, turning occasionally, until browned all over and cooked through.
  4. Meanwhile, place all the sauce ingredients except the cornflour into a small pan, bring to the boil and simmer for 8-10 minutes, until the vegetables are tender.
  5. Transfer to a blender or food processor and blend until smooth. Return to the pan.
  6. Mix the cornflour with 1 tbsp water and stir into the sauce. Reheat until thickened then serve over the meatballs. Serve with spaghetti.
Chefs tips
  • Wholemeal bread works just as well. You could use beef, lamb or turkey mince in place of pork.
  • To add extra flavour, add a good pinch of chilli flakes to the meatball mixture.
  • Freezing instructions:¬†Freeze the meatballs and sauce separately. Defrost in the microwave. Reheat until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk