Pork and ‘nduja meatballs with spicy tomato sauce
Ingredients
for the meatballs
500g pork mince (10% fat)
80g ‘nduja paste
50ml water
5 stalks of fresh basil, roughly chopped, stalks included
4 garlic cloves, peeled and finely chopped
½ tsp ground fennel
sea salt & black pepper
2 tbsps vegetable oil, for cooking
for the sauce
2 tbsps olive oil
1 large onion, finely chopped
2 garlic cloves, peeled finely chopped
1 red chilli, finely chopped
90g ‘nduja paste
3 x 400g tins of chopped tomatoes
3 stalks of fresh basil, roughly chopped, stalks included
sea salt & black pepper
to serve
360g fresh tagliatelle
2 tbsps olive oil
100g Parmesan, shaved
1 small bunch basil, stalks removed
Method
To make the meatballs, thoroughly mix all the ingredients together, season with a large pinch of salt and freshly cracked black pepper. Separate the meat into approximately twelve 50g meatballs and using the palms of your hands roll the ball round to create a smooth finish. Place in the fridge covered with cling film to rest for 30 minutes before cooking.
To make the sauce, heat a little olive oil in a large saucepan over a medium heat and pan-fry the onion until softened, then add the garlic, chilli and ‘nduja paste. Mix well and cook for 1 minute. Add the tinned tomatoes, mix through and then bring to a simmer. Turn the heat down so the sauce is just gently bubbling away and let the sauce reduce for an hour. Add the freshly chopped basil and season well with salt and freshly
cracked black pepper.
To cook the meatballs, pan-fry the meatballs in a little sunflower oil on a medium to high heat to create a golden crust around the outside. When golden brown add the balls to the spicy tomato sauce and gently simmer for 20 minutes.
To serve, cook the fresh tagliatelle and toss in olive oil, finish with shaved parmesan and fresh basil leaves.