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Pork Meatballs with Spaghetti
Meatballs packed with flavour - serve with sphaghetti and vegetables. For the complete meal I suggest one of four options: (1) a plain tomato sauce with onions and herbs, (2) fried courgettes in garlic, (3) a bowl of roasted vegetable, or (4) load the pasta with butter, parmesan/pecorino cheese and black pepper.
- Serves 5
Method
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Roughly chop the onion, carrot, celery, finely chop the garlic cloves, and finely mince in a food processor - do not overdo it to a puree. You can finely chop them instead of using a food processor but if they are too big the meatballs have a tendency to fall apart.
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Oil two flat baking trays. Perheat the oven to 210C. If you are roasting vegetables, or cooking vegetables that take longer than 20 minutes to cook, then prepare them and work out when they need to start cooking.
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Add the minced vegetables to a large mixing bowl with the pork mince, breadcrumbs, cheese, herbs and spices. Thoroughy mix with a spoon.
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Add the cream and eggs, mix a little, and then combine well with your hands - squeezing it within your hands so the vegetables are fully part of the mixture. Form 30 meatballs - initially squeezing each piece of mixture so it won't fall apart before making it into a ball shape. L
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Line out the meatballs on the oiled baking trays and then put in the oven and cook for 20 minutes.
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Meanwhile cook the spaghetti and any vegetables or tomato sauces not yet started. Drain the spaghetti when cooked, add butter and freshly ground black pepper and serve with fresh parmesan.