Pork Meatballs with Tomato and Capsicum Sauce
Warm and comforting, this recipe features budget-friendly pork mince as the key protein. Pork mince meatballs are transformed into something special by being cooked in a tasty tomato and capsicum sauce. Enjoy leftovers (if there are any) in a crusty roll for lunch tomorrow.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 500 g pork mince
- 2 eggs, lightly beaten
- ½ cup breadcrumbs
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
- 80 mL olive oil
- 1 large brown onion, thinly sliced
- 4 cloves garlic, sliced
- 1 large red capsicum, seeded and cut into thin strips
- 2 x 400 g cans whole peeled tomatoes
- 100 mL white wine
- 50 g pine nuts
- ½ cup flat leaf parsley, finely chopped, to garnish
How do I make it?
- Add pork mince, eggs, breadcrumbs, paprika, salt, pepper, and nutmeg to a large bowl and mix well to combine. Cover and refrigerate for 20 minutes.
- Meanwhile, prepare the sauce by adding half the olive oil to a frying pan over medium heat. Add onion and cook until starting to soften, then add garlic and cook for a further 2 minutes. Add capsicum, and cook for 5 minutes, stirring frequently, then add tomatoes and cook for 5 minutes, using a spoon to break the tomatoes down a little. Pour in wine, reduce heat to low and simmer for 10 minutes, stirring occasionally, until the capsicum is soft and the sauce has thickened.
- Roll pork mixture into balls, slightly smaller than golf ball size. Heat reserved olive oil in a frying pan over high heat. Cook meatballs in batches, until browned. Transfer meatballs to sauce and cover pan with a lid. Cook on a low simmer, for 10 minutes, then toss in pine nuts, and continue cooking for a further 2 minutes, or until meatballs are cooked through. Serve garnished with parsley.
