Pork Meatballs with Tomato Sauce

30 April 2021

Our juicy and flavoursome Pork Meatballs will make you want to stay at home and eat-in this Autumn – in fact, it’s bound to become a family favourite! Complete the occasion with the one and only Warwick Professor Pitch Black.

Preparation time: 10 minutes | Cooking time: 45 minutes | Serves 4

  • For the sauce
  • 2 red onions, roughly chopped
  • 1 garlic bulb
  • 1 tbsp cumin seeds
  • 8 sprigs thyme
  • 600g Roma tomatoes
  • 1 red pepper
  • 100ml olive oil
  • Sea salt, to taste
  • 500g pork mince
  • Zest of one orange
  • 1 tsp smoked paprika
  • 2 tbsp parsley, finely chopped
  • 200g feta/li>
  • Parmesan to serve
How to make it
  • To make the sauce, place all the ingredients in a large baking tray together with 60ml olive oil, reserving half of the thyme for the meatballs. Season well with sea salt. Preheat an oven to 220 °C and roast for 20 minutes, or until soft and slightly charred.
  • Blitz to form a thick puréed sauce and keep aside.
  • Mix all the ingredients for the meatballs together, adding the leftover thyme. Shape into meatballs of 5 cm in diameter.
  • Heat the rest of the olive oil in a large pan or a casserole pot, and fry off the meatballs in batches until well-browned on at least two sides.
  • Add the tomato sauce to the pan and reduce the heat. Leave to simmer for 15 – 20 minutes (add some water to the pan should the sauce become too dry). Break the feta into chunks and cook for another 5 minutes.
  • Liberally garnish with parmesan and serve straight from the pan with crusty bread or orecchiette pasta, fresh baby salad leaves and a glass of Warwick Professor Pitch Black.