A simple and rustic Italian pork meatballs recipe.
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Ingredients
- 4 pork sausages
- ½ x 25g pack Marks & Spencer Italian herb mix (or mixture of fresh sage, oregano and rosemary), finely chopped
- 50g lemon and pepper breadcrumbs
- 200g spaghetti
- 2 tbsp olive oil
- 1 onion, finely chopped
- 500g tomato pasta sauce (we like Sainsbury’s So Organic Pomodoro)
- Small bunch of fresh basil, chopped, few leaves reserved
- 50g feta, crumbled
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Method
- Squeeze the meat out of the sausages into a bowl (discard the skins) and combine with the mixed herbs and breadcrumbs. Shape into 8 equal-size balls, place on a plate, then put in the freezer for 5 minutes.
- Preheat the grill to medium-high. Cook the spaghetti according to the packet instructions, then drain. Meanwhile, heat the oil in a large frying pan and cook the onion for about 5 minutes. Add the meatballs and cook for a further 5 minutes, turning frequently, until browned. Stir in the tomato sauce and basil, then simmer for 10 minutes.
- Tip the cooked spaghetti into a baking dish, then add the meatballs and sauce. Sprinkle over the feta, then grill for 5 minutes. Serve scattered with the reserved basil leaves.
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