Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender Italian-style pork meatballs — Italy.
Equipment: Large frying pan with lid
Measures and names
Ingredients
- 600 g pork mince (ground pork)
- 1 egg
- 30 g grated parmesan
- 2 garlic cloves
- 1 tsp fennel seeds
- 1 onion, chopped
- 2 x 400g tin chopped tomatoes
- 1 tbsp olive oil
- Fresh basil
- Courgetti (zucchini noodles), to serve
Method
- Mix the pork mince, egg, parmesan, half the garlic and the fennel seeds with plenty of seasoning. Roll into about 16 meatballs.
- Heat the oil in a large pan and brown the meatballs all over, 5–6 minutes. Remove.
- Cook the onion for 5 minutes, add the remaining garlic for 1 minute, then pour in the tomatoes. Season and simmer for 5 minutes.
- Return the meatballs, cover, and simmer gently for 15 minutes, until cooked through with no pink in the middle.
- Taste the sauce and adjust, tear in the basil, and serve over courgetti with extra parmesan.
Swaps and tips
Fennel seeds give the meatballs an Italian-sausage flavour. Serve over courgetti or shredded greens instead of pasta.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 12 g | 3 g | 24 g | 395 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
