Pork meatballs in tomato sauce

Pork meatballs

There’s something very organic about a meatball despite what it is. Say ‘ball of meat’ and it starts to sound very wrong and un-natural. The person who decided to swap the words round made a majestic and educated decision. I bow down to their wise ways. You can put all sorts of wacky things in a meatball but I prefer to keep them simple – get a few really good raw materials and let them speak for themselves. So, without further adieu…


600g pork mince (get the best quality you can get)

25g dried breadcrumbs

1tsp dried sage

1tsp dried thyme



1tbsp olive oil, for frying

1 large onion, finely diced

2 cloves garlic, minced

1tbsp sugar

1tbsp apple cider vinegar

2 tins chopped tomatoes

1 large handful of fresh basil, shredded

Parmesan cheese, grated

Freshly cooked spaghetti, to serve


In a large mixing bowl, combine the pork mince, breadcrumbs, sage, thyme and enough salt and pepper to season. Mix it up really well with your hands. Heat your olive oil in a large frying pan and start making your mixture into small balls. Fry the meatballs in batches, making sure they brown and caramelise all over, this should take about 20 minutes to do the lot. Once nice and brown, remove from the pan, drain and set aside. Add your diced onion to the frying pan, letting it soak up all of the juices and browned bits left in the pan. Fry for a couple of minutes before adding the garlic, sugar and apple cider vinegar. Let it all simmer away for a minute or two more. Add in your chopped tomatoes and season with salt and pepper. Give everything a really good mix then very carefully, return your meatballs to the sauce. Give them a prod so they are mostly covered and turn your heat to low. Let them simmer away happily for 20-25 minutes. Check your liquid levels every so often, you can add a tiny bit of water if you need to. Just before serving, shred your basil and mix through. Serve over freshly cooked spaghetti and give a good dusting with grated parmesan. Ta da!

Serves 4

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