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’Nduja meatballs
- Published: 22 Nov 21
- Updated: 25 Mar 24
Give meatballs a flavour boost by adding spicy ‘nduja sausage. Batch cook the meatballs and freeze ahead ready to serve with polenta or pasta.
![’Nduja meatballs](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/11/960_NDUJA_MEATBALLS_01-768x960.jpg)
Got some ‘nduja leftover? Put it to delicious use in our aubergine al forno with ‘nduja recipe.
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Serves 5
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Hands-on time 20 min, simmering time 50 min
Ingredients
- 500g free-range pork mince
- 100g soft white breadcrumbs
- 70g ’nduja, chopped (from Waitrose, M&S, Ocado or good delis) – or use chorizo
- ½ small bunch parsley, finely chopped
- 1 medium free-range egg yolk
- ½ tsp fine sea salt
- 3 tbsp olive oil, plus a drizzle
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 3 x 400g tins chopped tomatoes, whizzed in a food processor or use crushed tomatoes
- 150ml whole milk
- Pasta (spaghetti, tagliatelle or your choice), grated parmesan and basil leaves to serve
Method
- Put the mince in a large mixing bowl with the breadcrumbs, ’nduja, parsley, egg yolk and salt. Squish together with your hands until well combined. Divide the mixture into 15 balls, setting aside on a plate, or cover and chill until needed.
- Heat 2 tbsp of the oil in a hob-safe casserole (with a lid) over a low heat, add the onion and a pinch of salt, then fry for 10-12 minutes or until softened and translucent. Add the garlic and cook for 2 more minutes. Stir in the tomatoes with a large pinch of sugar, cover and cook for 10 minutes over a low heat, then stir in the milk. Season to taste.
- Meanwhile, heat the remaining oil in a frying pan. Add the meatballs and fry over a medium heat for 5 minutes, turning often, until evenly browned. Transfer the meatballs to the pan of tomato sauce. Put the lid on and simmer gently for 40 minutes.
- Serve the meatballs tossed with cooked pasta, topping with grated parmesan, basil leaves and a drizzle of oil to finish.
- Recipe from November 2021 Issue
Nutrition
- Calories
- 455kcals
- Fat
- 26.2g (8.8g saturated)
- Protein
- 28.6g
- Carbohydrates
- 25.1g (11g sugars)
- Fibre
- 2.2g
- Salt
- 1.2g
delicious. tips
Cook the sauce and meatballs, then portion and freeze for up to 3 months. Reheat until piping hot and serve with the pasta or rice.
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