Italian pork meatballs

Italian pork meatballs

A simple and rustic Italian pork meatballs recipe.

Italian pork meatballs

  • Serves icon Serves 2
  • Time icon Takes 15 minutes to make, 35 minutes to cook

A simple and rustic Italian pork meatballs recipe.


  • 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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  1. 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.
  2. 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.
  3. 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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