Italian pork meatballs

Name: Italian pork meatballs
Ingredients: 4 pork sausages; ½ x 25g pack Marks & Spencer Italian herb mix (or mixture of fresh sage, oregano and rosemary), finely chopped; 50g lemon and pepper breadcrumbs; 200g spaghetti; 2 tbsp olive oil; 1 onion, finely chopped; 500g tomato pasta sauce (we like Sainsbury’s So Organic Pomodoro); Small bunch of fresh basil, chopped, few leaves reserved; 50g feta, crumbled

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www.deliciousmagazine.co.uk

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Servings: 2

Author : delicious. magazine

italian recipe meatballs

Ingredients

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4 pork sausages½ x 25 grams pack Marks & Spencer Italian herb mix (or mixture of fresh sage, oregano and rosemary), finely chopped50 grams lemon and pepper breadcrumbs200 grams spaghetti2 tbsp olive oil1 onion, finely chopped500 grams tomato pasta sauce (we like Sainsbury’s So Organic Pomodoro)Small bunch of fresh basil, chopped, few leaves reserved50 grams feta, crumbled

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Instructions

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Step 1

Squeeze the meat out of the sausages into a bowl (discard the skins) and combine with the mixed herbs and breadcrumbs. Shape into 8 equal-size balls, place on a plate, then put in the freezer for 5 minutes.

Step 2

Preheat the grill to medium-high. Cook the spaghetti according to the packet instructions, then drain. Meanwhile, heat the oil in a large frying pan and cook the onion for about 5 minutes. Add the meatballs and cook for a further 5 minutes, turning frequently, until browned. Stir in the tomato sauce and basil, then simmer for 10 minutes.

Step 3

Tip the cooked spaghetti into a baking dish, then add the meatballs and sauce. Sprinkle over the feta, then grill for 5 minutes. Serve scattered with the reserved basil leaves.