Pork meatballs in red pepper sauce

Pork meatballs in red pepper sauce

  • Rating: 4 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal303
fat17g
saturates5g
carbs14g
sugars8g
fibre3g
protein25g
low insalt0.9g
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Ingredients

For the sauce

Method

  • STEP 1

    Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.

  • STEP 2

    Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.

  • STEP 3

    Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.

  • STEP 4

    Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

RECIPE TIPS
USE UP ROASTED PEPPERS: RED PEPPER HOUMOUS

Whizz 2 roasted red peppers in a food processor with a drained 400g can chickpeas, 1 tbsp tahini and 2 tbsp olive oil. Season with salt and pepper.

Goes well with

Recipe from Good Food magazine, July 2010

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    Rating: 4 out of 5.29 ratings

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