This easy to make family supper is ideal for those busy winter week days. For a less spicy sauce omit the harissa from the tomato sauce. As an alternative try serving with potato wedges with lots of sour cream and grated cheese.
Method
- Heat 2 tbsp oil in a heavy frying pan, add the onion and sweat over a low heat until soft but not coloured. Add the garlic, chilli and parsley and cook for 1 further minute. Remove from the heat and allow to cool.
- Stir the onion mixture into the minced pork. Season with salt and ground black pepper.
- With floured hands, shape the mixture into equal-sized meatballs.
- Heat a little more oil in a frying pan and fry the meatballs until golden brown all over. It may be necessary to do this in several batches, keep them warm whilst you make the sauce.
- To make the sauce; heat the remaining olive oil in a heavy-based pan and add the garlic. Tip in the chopped tomatoes, stock, tomato paste and harissa and simmer 25-30 minutes with a lid on until the sauce looks thick and glossy. Taste and season. Mix with the meatballs and sauce.
- To serve; cook the pasta and drain well. Add the reserved coriander leaves to the meatballs and serve immediately with plenty of grated cheese.
Prep time: 10 min
Cook time 30 min
Serves 4
To freeze: Complete the recipe up to the end of step 5. Pack, label and freeze the meatballs and sauce together for up to 3 months.
To use: Thaw over night, reheat the meatballs in the tomato sauce in a small saucepan until piping hot.
Reproduced with the kind permission of WRAP (Love Food Hate Waste). www.lovefoodhatewaste.com