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  • 500g pork mince
  • 2 large handfuls fresh breadcrumbs
  • 1 egg
  • 2 medium red onions
    ¼ finely chopped, the rest sliced
  • small bunch coriander
    leaves and stems, finely chopped, plus extra leaves to serve
  • 2 tbsp vegetable oil
  • 2 garlic cloves
    chopped
  • 400ml passata
  • 1 tbsp chipotle paste
  • potatoes
    or rice, to serve

Nutrition: per serving

  • kcal406
    low
  • fat20g
  • saturates6g
  • carbs26g
  • sugars10g
  • fibre3g
  • protein31g
  • salt1.5g
    low
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Method

  • step 1

    In a small bowl, mix together the pork, breadcrumbs, egg, finely chopped onions and the chopped coriander leaves. Season, mix well and shape into small meatballs. Over a medium heat, add 1 tbsp of the oil to a large frying pan and brown the meatballs on all sides, then remove from the pan and set aside.

  • step 2

    Add the remaining oil, sliced onion, garlic, coriander stems and some salt. Cook for 5 mins, then add the passata and chipotle paste. Pour in 100ml water and stir well, then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins. Serve with potatoes or rice and scatter with the extra coriander leaves.

Recipe from Good Food magazine, January 2012

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Comments, questions and tips (16)

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Overall rating

A star rating of 4.3 out of 5.21 ratings

GoldenFleece

Added finely chopped chorizo to the meatballs and cooked them in an air fryer, no fat needed and held together well. For the sauce, only had a teaspoon of chipotle left so added smoked paprika as well, also some red wine to give it some zing.

Falconh1

love this dish. Made many a time, great for mid-week & have the remainder for lunch

danthehammer.65

Had coriander to get rid of so added loads to the pork mix, which massively increased the wow factor (along with the chilli flakes). Didn't have chipotle paste so added 2 teaspoons of smoked paprika and a load of chipotle chilli flakes. Served it with mashed potato and sauerkraut(!). I have no idea…

wpsychs

A star rating of 4 out of 5.

Tasty dinner. My meatballs held up fine, but needed cooking longer than the time - I possibly made them too big (had about 20). The sauce was lovely, but I'm not sure the meatballs were worth the extra chopping and browning compared to store-bought ones. But a tasty end result that I'd make again.

MrsFS

A star rating of 5 out of 5.

Had some pork mince that needed using up, so stumbled across this recipe. I had everything except the coriander, and subbed ground almonds for the breadcrumbs. Worked a treat. Used chipotle in adobo in the sauce, nice and spicy.

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