Spaghetti with Pork Meatballs
Ingredients
- 1 tablespoon olive oil
- 500g bottle Italian tomato pasta sauce
- ½ cup beef or chicken stock
- Salt and black pepper, for seasoning
- 400g dried spaghetti
- Grated Parmesan and basil leaves, to serve
Pork Meatballs ingredients
- 500g Otway Pork mince
- 1 small brown onion, finely grated
- 3 garlic cloves, finely minced
- 1 egg, lightly beaten
- ⅓ cup grated Parmesan
- ⅓ cup panko or dried breadcrumbs
Method
To make the pork meatballs, combine all ingredients in a large bowl. Mix until well combined. Using about 2 tbsp per meatball, roll mixture into balls. Place onto a tray, cover and refrigerate for 30 minutes.
Heat oil in a deep, large frying pan over medium heat. Cook meatballs, turning often, for 5 minutes or until evenly browned. Transfer meatballs to a plate and set aside.
Reduce the heat to medium. Add pasta sauce and stock to pan. Season with salt and pepper. Stir to combine. Cover and bring to the boil.
Add meatballs to pan. Stir to coat in tomato sauce. Reduce heat and simmer, uncovered, stirring occasionally, for 20-25 minutes or until the meatballs are cooked through.
Meanwhile, cook spaghetti in a large saucepan of salted water following packet directions. Drain spaghetti. Serve meatballs and sauce with spaghetti. Sprinkle with grated Parmesan and basil leaves to serve.
Recipe courtesy of Australian Pork Limited.
