Easy Pork Meatballs Pasta With Sauce

Ingredients

• 500 grams (1.1 pounds) ground pork
• 1 egg
• 3 tablespoons breadcrumbs
• 1 tablespoon olive oil
• 40 grams (1/4 cup) leek (minced)
• 40 grams (1/4 cup) onion (minced)
• 1 tablespoon parsley (minced)
• 1 large garlic clove (minced or pressed)
• 1 teaspoon sweet paprika
• 2-3 basil leaves (minced)
• 1 teaspoon dried oregano
• 2 teaspoons red wine vinegar (or apple cider vinegar)
• 1/5 teaspoon ground cinnamon
• 1/3 teaspoon ground pepper
• 3 tablespoons olive oil
• 40 grams (1/4 cup) onion (minced)
• 40 grams (1/4 cup) green bell pepper (minced)
• 400 grams (14 oz) tin of peeled whole tomatoes
• 1 teaspoon dried oregano
• 2-3 large basil leaves (finely chopped)
• 1 tablespoon parsley (finely chopped)
• OPTIONAL: 2 cups vegetable, chicken, or beef stock
• coarse sea salt
• 200 grams (7 oz) dried spaghetti
• Parmesan, Pecorino, grated Mizithra, or finely crumbled Feta cheese (to serve with)

Instructions

1. 1

   --- Prepare The Meatballs: ---

2. 2

   Heat 1 tablespoon olive oil in a frying pan.

3. 3

   Saute onion and leek over moderate heat for 2 minutes then add a splash of water and cook until water drains completely.

4. 4

   Mix the ground pork in a bowl together with the cooked leeks and onions, as well as all of the remaining ingredients for the meatballs.

5. 5

   Optional: Refrigerate for an hour or up to overnight to marinate.

6. 6

   --- Cook The Pasta: ---

7. 7

   Boil pasta 1 minute less than what's stated on the package instructions. Drain and set aside.

8. 8

   --- Cook The Meatballs: ---

9. 9

   Preheat oven to 200°C 400°F.

10. 10

    Shape into small round meatballs (weighing about 40 grams/ 1.4 ounces each).

11. 11

    Add the meatballs to a parchment paper-lined pan.

12. 12

    Bake for 15-20 minutes until meatballs get a nice color on top. Meanwhile, start to prepare the sauce.

13. 13

    --- Make The Tomato Sauce: ---

14. 14

    Add the tin of tomatoes to a small food processor or a blender and pulse until smooth.

15. 15

    Heat olive oil in a saute pan over high heat.

16. 16

    Add onion and drop the heat to medium, saute until softened.

17. 17

    Add the bell pepper, and cook for a minute.

18. 18

    Add the pulsed tomatoes and raise the heat to medium-high. Season with coarse sea salt.

19. 19

    Cook for 4-5 minutes stirring occasionally until the tomatoes start to drain.

20. 20

    Add 2 cups of hot water or stock (500ml) and the oregano and bring to a boil.

21. 21

    Add the meatballs and drop the heat to low. Simmer covered for 15 minutes.

22. 22

    Add the basil and parsley and raise the heat to medium.

23. 23

    Cook partly covered until the sauce thickens.

24. 24

    Mix in the pasta and take off the heat.

25. 25

    Serve with hard, grated cheese, grated Mizithra cheese, or finely crumbled feta cheese.