Pork Meatball and Bean Pasta By Tasty UK
Prep time: 20 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
1254kj
299kcal
Easy Pork Meatballs
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Our easy, versatile meatballs are packed with flavour and high in protein for all the family to enjoy. Using store-cupboard ingredients and on the table in under 30 minutes, it will be a sure weeknight favourite!
This recipe is part of our budget-friendly collection, made up of recipes that will feed a family for under £1.50 a portion*.
Prep time: 10-15 mins
Cook time: 25-30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g lean pork mince (5% fat)
1 teaspoon oil
1 onion, peeled and finely chopped
2 teaspoons garlic purée or paste
1 tablespoon freshly chopped parsley or dried mixed herbs
1 x 400g can chopped tomatoes
2 tablespoons tomato ketchup
50g hard cheese, e.g. Cheddar or similar, grated
Fresh basil leaves, optional
Method
Step 1
Heat the oil in a large non-stick frying pan over moderate heat. Add the onion, garlic purée or paste and fresh parsley or dried mixed herbs. Cook for 3-4 minutes until soft but not coloured then set aside to cook for a few minutes.
Step 2
Transfer the pork mince to a large bowl and add half the onion mixture. Season with salt and pepper. Gently mix to combine and shape into about 16 walnut-sized meatballs.
Step 3
In the same frying pan add the chopped tomatoes, tomato ketchup and the remaining herbs to the onion mixture. Reduce the heat and simmer for 2-3 minutes.
Step 4
Spoon half the tomato sauce over the base of a large ovenproof dish. Arrange the meatballs over the sauce. Preheat the oven to 200ºC, 180ºC, Gas Mark 6. Cover the dish with foil and bake for 15-20 minutes. Remove the foil, return to the oven and cook for a further 5 minutes or until the cheese has melted.
Step 5
Garnish the meatballs with fresh basil leaves (if used ) and serve with cooked pasta or crusty bread and a crisp salad or seasonal vegetables.
Tips and Serving Suggestions
If you prefer to brown your meatballs first, heat 1 teaspoon oil in a large non-stick frying pan and cook the meatballs for 3-4 minutes all over until brown.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 26.09.24; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on pork mince (5% fat)
15%
Fat
13g
19%
Saturates
4.9g
25%
Sugars
10g
11%
Salt
0.95g
16%
% of an adult's Reference intake
Typical energy values per 100g:
532kJ,
127kcal,
5.5g fat,
1.9g saturates
Each serving provides:
31g Protein,
11g Carbohydrate,
2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat the oil in a large non-stick frying pan over moderate heat. Add the onion, garlic purée or paste and fresh parsley or dried mixed herbs. Cook for 3-4 minutes until soft but not coloured then set aside to cook for a few minutes.
Step 2
Transfer the pork mince to a large bowl and add half the onion mixture. Season with salt and pepper. Gently mix to combine and shape into about 16 walnut-sized meatballs.
Step 3
In the same frying pan add the chopped tomatoes, tomato ketchup and the remaining herbs to the onion mixture. Reduce the heat and simmer for 2-3 minutes.
Step 4
Spoon half the tomato sauce over the base of a large ovenproof dish. Arrange the meatballs over the sauce. Preheat the oven to 200ºC, 180ºC, Gas Mark 6. Cover the dish with foil and bake for 15-20 minutes. Remove the foil, return to the oven and cook for a further 5 minutes or until the cheese has melted.
Step 5
Garnish the meatballs with fresh basil leaves (if used ) and serve with cooked pasta or crusty bread and a crisp salad or seasonal vegetables.
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