Pork meatballs with wholewheat spaghetti

Pork meatballs with wholewheat spaghetti
  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

Our classic Italian pork meatballs covers all bases – the tomatoes provide vitamin C, the pasta provides fibre, and the chillies add flavour.


  • 750g lean minced pork fillet
  • 50g wholemeal breadcrumbs
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 2 medium-hot red chillies, deseeded and finely chopped
  • 4 tbsp chopped fresh basil, plus extra leaves, to garnish
  • 2 tbsp chopped fresh parsley
  • 4 tbsp semi-skimmed milk
  • 1 medium egg, lightly beaten
  • 2 tbsp vegetable oil
  • 450g can chopped tomatoes
  • 500g carton tomato passata
  • 400g wholewheat spaghetti


  1. Mix together the pork, breadcrumbs, 100g of the onions, 2 garlic cloves, half the red chilli, the basil, parsley, milk, egg and plenty of black pepper in a large bowl. Using damp hands, shape into balls.
  2. Heat the oil in a large frying pan. Brown the meatballs, in batches, then transfer to a flameproof casserole.
  3. In the same pan, gently fry the remaining onions, garlic and chilli until soft. Add the tomatoes, passata and black pepper to taste. Simmer for 5 minutes.
  4. Pour the sauce over the meatballs, partly cover, and simmer gently for 20 minutes.
  5. Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to the packet instructions. Drain well and divide between 4 bowls. Spoon over the meatballs and garnish with the extra basil.


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