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Pork Meatballs
Meatballs These meatballs are ideal for subs or serving on pasta of your choice. You can do the same with cut sausages instead of the meatballs if you like, but these are gorgeous! You need: 1kg pork mince 1 heaped tsp oregano 1 tsp salt 1 tsp parsley 150g rusk or breadcrumbs black pepper Combine all the ingredients and squidge into 2 - 3 cm balls Refridgerate while you prepare the sauce To make the sauce: 2 onions 1 red pepper 3 cloves garlic 1 carton passata 1 can chopped tomatoes Fry the onions gently in a large frying pan, add the garlic and pepper when onions are translucent. Pour on the tomato and bubble. In a separate pan, fry the meatballs in a little oil and place in an oven proof dish when brown on outside. When all are browned and in the dish, pour the sauce over. Cover dish with foil and bake in a preheated oven at 190°C, 375ºF, Gas 5 Serve on submarine rolls or spaghetti with mozzarella or cheese of your choice