International

Ricotta pork meatballs with a rich tomato sauce

Comfort food for any night of the week! Just add pasta to bulk it up.

Easy
4
20 mins
20 mins

800gm New Zealand pork mince

Tomato sauce

1 onion, diced

3 large garlic cloves, chopped

1 tsp chilli flakes

2 cans chopped tomatoes

1 Tbsp balsamic glaze

½ cup parsley, finely diced

Meatballs

3 large garlic cloves, minced

1 Tbsp dried thyme

1 Tbsp rosemary

½ cup ricotta

1 cup grated parmesan

1 egg

½ cup panko crumb

2 zucchinis – ribboned

Fresh basil leaves to serve

Recipe developed by Miss Polly's Kitchen

Ingredients

800gm New Zealand pork mince

Tomato sauce

1 onion, diced

3 large garlic cloves, chopped

1 tsp chilli flakes

2 cans chopped tomatoes

1 Tbsp balsamic glaze

½ cup parsley, finely diced

Meatballs

3 large garlic cloves, minced

1 Tbsp dried thyme

1 Tbsp rosemary

½ cup ricotta

1 cup grated parmesan

1 egg

½ cup panko crumb

2 zucchinis – ribboned

Fresh basil leaves to serve

Recipe developed by Miss Polly's Kitchen

Nutrition

No items found.
01
Make the tomato sauce

Fry the onion in 2 Tbsp oil in a deep pan until soft. Add the garlic and chilli flakes and simmer for a couple of minutes.

Pour in the canned tomatoes and balsamic glaze. Turn the heat to low and let it simmer for 10 minutes.

01
02
Construct the meatballs

Whilst the sauce is simmering, mix together the meatball ingredients then roll into balls (golf ball size).

02
03
Cook the meatballs

In a separate pan, add a good glug of olive oil, fry the meatballs in batches on both sides. Set aside on a plate until the last meatballs have been browned.

03
04
Combine meatballs and sauce

Add the parsley and all the meatballs to the tomato sauce and gently simmer for a few minutes until the meatballs are cooked through.

04
05
Serving

Gently fold in the zucchini ribbons and fresh basil and serve.

05
Learn more about pan frying
Learn more about Pan Fry

Suitable cuts

Related Recipes

view all
International

Ricotta pork meatballs with a rich tomato sauce

Comfort food for any night of the week! Just add pasta to bulk it up.

20 mins | 20 mins
Easy
4

800gm New Zealand pork mince

Tomato sauce

1 onion, diced

3 large garlic cloves, chopped

1 tsp chilli flakes

2 cans chopped tomatoes

1 Tbsp balsamic glaze

½ cup parsley, finely diced

Meatballs

3 large garlic cloves, minced

1 Tbsp dried thyme

1 Tbsp rosemary

½ cup ricotta

1 cup grated parmesan

1 egg

½ cup panko crumb

2 zucchinis – ribboned

Fresh basil leaves to serve

Recipe developed by Miss Polly's Kitchen

01
Make the tomato sauce

Fry the onion in 2 Tbsp oil in a deep pan until soft. Add the garlic and chilli flakes and simmer for a couple of minutes.

Pour in the canned tomatoes and balsamic glaze. Turn the heat to low and let it simmer for 10 minutes.

02
Construct the meatballs

Whilst the sauce is simmering, mix together the meatball ingredients then roll into balls (golf ball size).

03
Cook the meatballs

In a separate pan, add a good glug of olive oil, fry the meatballs in batches on both sides. Set aside on a plate until the last meatballs have been browned.

04
Combine meatballs and sauce

Add the parsley and all the meatballs to the tomato sauce and gently simmer for a few minutes until the meatballs are cooked through.

05
Serving

Gently fold in the zucchini ribbons and fresh basil and serve.