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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Everybody loves meatballs, and we're sure you won't be disappointed by this delicous New Zealand pork version.
2 cloves garlic, crushed
2 tablespoons finely chopped flat-leaf parsley leaves, plus extra for sprinkling
finely grated zest of 1 lemon
1 egg
1 tablespoon tomato paste
1 onion, finely chopped
3 cups tomato passata (or 400g can chopped tomatoes in juice and 1 cup vegetable stock)
½ cup grated mozzarella
Mashed potato, pasta or noodles
Steamed broccoli
2 cloves garlic, crushed
2 tablespoons finely chopped flat-leaf parsley leaves, plus extra for sprinkling
finely grated zest of 1 lemon
1 egg
1 tablespoon tomato paste
1 onion, finely chopped
3 cups tomato passata (or 400g can chopped tomatoes in juice and 1 cup vegetable stock)
½ cup grated mozzarella
Mashed potato, pasta or noodles
Steamed broccoli
Lightly grease a medium sized baking dish, one that the meatballs will sit in a single layer.
In a large bowl combine the pork mince, garlic, parsley, lemon zest, egg and tomato paste. Season and form into 12 even-sized meatballs.
Heat a little oil in a frying pan over medium heat. Add meatballs and cook for 6 minutes, turning until brown all over. Place in the prepared baking dish.
Add another dash of oil to the frying pan and place in the chopped onion. Cook onion until soft, about 5 minutes. Add tomato passata, season and bring to a simmer. Pour over the meatballs, sprinkle over the grated cheese and place in the oven. Cook for 15-20 minutes until the meatballs are cooked through and the cheese is bubbling.
Serve pork meatballs sprinkled with extra chopped parsley, mashed potatoes, pasta or noodles and steamed broccoli.
If you have a frying pan that goes in the oven use this.
Other herbs great here are - sage, thyme and fennel
In summer, use 2 tablespoons basil pesto instead of the tomato paste.
Everybody loves meatballs, and we're sure you won't be disappointed by this delicous New Zealand pork version.
500g New Zealand pork mince
2 cloves garlic, crushed
2 tablespoons finely chopped flat-leaf parsley leaves, plus extra for sprinkling
finely grated zest of 1 lemon
1 egg
1 tablespoon tomato paste
1 onion, finely chopped
3 cups tomato passata (or 400g can chopped tomatoes in juice and 1 cup vegetable stock)
½ cup grated mozzarella
Mashed potato, pasta or noodles
Steamed broccoli
Lightly grease a medium sized baking dish, one that the meatballs will sit in a single layer.
In a large bowl combine the pork mince, garlic, parsley, lemon zest, egg and tomato paste. Season and form into 12 even-sized meatballs.
Heat a little oil in a frying pan over medium heat. Add meatballs and cook for 6 minutes, turning until brown all over. Place in the prepared baking dish.
Add another dash of oil to the frying pan and place in the chopped onion. Cook onion until soft, about 5 minutes. Add tomato passata, season and bring to a simmer. Pour over the meatballs, sprinkle over the grated cheese and place in the oven. Cook for 15-20 minutes until the meatballs are cooked through and the cheese is bubbling.
Serve pork meatballs sprinkled with extra chopped parsley, mashed potatoes, pasta or noodles and steamed broccoli.
If you have a frying pan that goes in the oven use this.
Other herbs great here are - sage, thyme and fennel
In summer, use 2 tablespoons basil pesto instead of the tomato paste.
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