- 225g minced pork
- 1 dessert spoon chopped sage
- 95g unsmoked bacon
- 2 tablespoons freshly grated parmesan
- 2 tablespoons fresh chopped parsley
- 75g breadcrumbs soaked in 2 tablespoons of milk
- 1 large egg
- Little nutmeg
- Salt and pepper
- Chopped tinned tomatoes
- Basil leaves
This has been adapted from a Delia recipe. I love it because you bung all the ingredients into a food processor and that does most of the work for you – unless you don’t have one and have to chop everything by hand. Again the raw meatballs can be prepared at some point in the day and placed on tray covered in cling film ready to fry. Good pre prep for busy households. I use a whole pack of mince 500g and a small onion because I like to freeze half of the meatballs for a future easy supper or lunch. Please note I have kept the ingredients and quantities true to Delia’s recipe. I didn’t have any pork mince or sage so I used beef mince and doubled the parsley instead. Remember I used an onion but you don’t have to.
Next time I will make my meatballs smaller for the kids.
To make the meatballs all you do is bung everything bar the spaghetti, chopped toms, basil leaves into a food processor and wiz it all up. Using your hands make little balls out of the mixture and fill a tray cover with cling film and put in fridge to chill for 30 mins.
When you are ready to cook the meatballs, pre heat the oven to a low setting. Heat 1 tablespoon of oil in a large frying pan and cook the meatballs in batches until browned and crispy all over. Delia states it takes about 4-5 mins per batch – remove them place on plate covered in foil in the oven.
Meanwhile cook the pasta and make a tomato sauce – see Delia’s book ‘How to cook one’ for her recipe. I just chopped a small onion, fried it with a little garlic and added the tinned tomatoes. Serve the meatballs on top of the sauce, sprinkle more parmesan and basil leaves. Ta Da!