Spicy Italian Pork Meatballs
1kg pork mince
1 cup breadcrumbs
bunch continental parsley, chopped
1 tsp Italian herb seasoning
1 lemon, zested
salt and pepper to taste
4 tbsp olive oil
1litre tomato Passata sauce
cup sliced green olives
500ml chicken stock
1 tbsp chilli flakes (optional)
100g tomato paste
In a large bowl combine the pork mince, breadcrumbs, Italian herb seasoning, lemon zest, salt and freshly ground black pepper. Mix well.
Using wet hands, shape the mixture into 12 equal-sized meatballs. Place meatballs on a tray and refrigerate for 20 minutes.
Heat the oil in a large deep frying pan over medium heat and carefully brown the meatballs on all sides. Remove and set aside.
In a deep saucepan, combine the tomato passata sauce, chilli flakes, olives, chicken stock and tomato paste.
Heat the tomato sauce mixture over medium heat, stirring constantly until the liquid boils. Reduce heat to a simmer.
Carefully place the meatballs into the simmering sauce, cover and simmer over low heat for a further 20 minutes, stirring occasionally.
Serve three meatballs with sauce in each serving bowl. Sprinkle with shaved parmesan cheese and chopped parsley. Serve hot with fresh crusty bread and rocket salad.
Tip: If you are following a gluten-free diet, replace the breadcrumbs with rice crumbs or gluten-free breadcrumbs.
Source: Australia Pork Ltd