Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1256kj
299kcal
Pork Meatballs with a Cheesy Crumb Topping
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These delicious pork meatballs are cooked in a tangy tomato and herb sauce, topped with a cheesy crumb, then served with pasta and a seasonal salad or vegetables for one amazing family dinner!
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: 15 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g
pork mince (5% fat)
1
onion, peeled and finely chopped
2 teaspoons
garlic purée or paste
1 tablespoon
dried mixed herbs
2 teaspoons
oil
1 x 400g
can chopped tomatoes
2 tablespoons
tomato ketchup
50g
hard cheese, e.g. Cheddar or similar, grated
25g
breadcrumbs
Method
Step 1
Put the mince, half each of the onion, garlic and herbs in a bowl. Season. Mix and shape into about 16 walnut-sized meatballs.
Step 2
Heat the oil in a large non-stick heatproof frying pan and cook the meatballs for 8-10 minutes all over until brown. Transfer to a plate.
Step 3
To the same pan add the remaining onion, garlic and herbs. Cook for 4-5 minutes until soft, but not coloured. Add the chopped tomatoes, tomato ketchup and 100ml water. Season, bring to the boil, reduce the heat, return the meatballs to the pan and simmer for 10 minutes in the hot sauce.
Step 4
Mix the cheese and breadcrumbs together. Sprinkle over the topping, transfer the pan to a preheated moderate grill and heat for 3-4 minutes until the cheese melts and the breadcrumbs are golden and crispy.
Step 5
Serve the meatballs with cooked pasta shapes or crusty bread and a crisp salad or seasonal green vegetables.
Tips and Serving Suggestions
If your pan is not heatproof, after point 3, transfer the mixture to an ovenproof dish and continue to the next method step.
*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 03.08.23; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on 5% mince
10%
Fat
13.2g
19%
Saturates
4.9g
25%
Sugars
8.5g
9%
Salt
0.79g
1.3%
% of an adult's Reference intake
Typical energy values per 100g:
429kJ,
102kcal,
4.5g fat,
1.7g saturates
Each serving provides:
31.9g Protein,
143g Carbohydrate,
1.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Put the mince, half each of the onion, garlic and herbs in a bowl. Season. Mix and shape into about 16 walnut-sized meatballs.
Step 2
Heat the oil in a large non-stick heatproof frying pan and cook the meatballs for 8-10 minutes all over until brown. Transfer to a plate.
Step 3
To the same pan add the remaining onion, garlic and herbs. Cook for 4-5 minutes until soft, but not coloured. Add the chopped tomatoes, tomato ketchup and 100ml water. Season, bring to the boil, reduce the heat, return the meatballs to the pan and simmer for 10 minutes in the hot sauce.
Step 4
Mix the cheese and breadcrumbs together. Sprinkle over the topping, transfer the pan to a preheated moderate grill and heat for 3-4 minutes until the cheese melts and the breadcrumbs are golden and crispy.
Step 5
Serve the meatballs with cooked pasta shapes or crusty bread and a crisp salad or seasonal green vegetables.
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