Ingredients
Units
Scale
For the meatballs
- 4 tablespoons breadcrumbs
- 2 sprig of fresh rosemary, leaves stripped and finely chopped
- 500 g pork mince
- 1 teaspoon mustard (I used wholegrain)
- 2 teaspoons dried oregano
- 60 g mozzarella, cut into small cubes
- 1 egg
For the sauce
- olive oil
- A few fresh basil leaves
- 2 onions, diced
- 2 cloves of garlic, finely chopped or minced
- 2 400 g tins of chopped tomatoes
- 1 tablespoon balsamic vinegar
- 400 g linguine (or spaghetti if you prefer)
Instructions
- Put the pork mince, mustard and oregano in a mixing bowl.
- Add the egg, breadcrumbs and some salt and pepper to season.
- Use your hands to mix – scrunching everything together until combined. Form into meatballs – you should get about 12 out of this mix. Push a cube of mozzarella into the ball and wrap the meat back around it so it is sealed in.
- Drizzle a little olive oil onto a plate and then put the meatballs on it. Swizzle the plate around to give them a light coat of oil. Put the plate in the fridge to chill the meatballs which will firm them up before cooking.
- Drizzle 2 tablespoons of oil in a large pan and put it on a medium heat, add the onion and cook until softened and lightly golden.
- Add the garlic and fry until it starts to take colour. Add the tomatoes, half a can of cold water, the basil leaves and balsamic vinegar. Season with salt and pepper. Increase the heat to bring the sauce up to the boil and then reduce the heat down and simmer gently for 15 minutes until reduced down.
- Meanwhile, heat a drizzle of oil in another large frying pan over a medium heat, add the meatballs. Cook, turning regularly until cooked through.
- Add the cooked meatballs into the sauce and leave to simmer gently while you cook the pasta.
- Cook the pasta in boiling salted water according to the packet instructions, then drain keeping back a ladle of the starchy cooking water.
- Add the drained pasta to the sauce and mix with tongs or a spatula until the pasta is coated.
- Serve, with a bit of grated Parmesan or cheddar if you like.
- Prep Time: 20 minutes
- Cook Time: 20 minutes