About this recipe:Try introducing different flavours into the usual meatball dish! This recipe gives a lighter, fresher alternative to the run of the mill meatballs as pork is used instead of beef. Turkey mince would make a lower fat dinner. Serve with rice, couscous or wrap them up in flour tortillas. Yum.
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat oven to 220 C / Gas 7. Put mince pork in a bowl, add your mixed herbs, salt and pepper to taste and squish together to mix ingredients. Form into walnut-sized balls and place in a baking dish. Oil the dish if not nonstick.
Place in oven, turning occasionally, until browned nicely. You can do this in a frying pan, but the balls tend not to stay together so well.
In a medium sized pan, heat the olive oil and gently soften the spring onions. When softened slightly, add the peppers, chilli if using and tomatoes. After about 5 minutes the peppers should be soft; add the garlic, tomato puree and the tub of salsa. Fill the empty tub from the salsa with water and add that water to the pan; check for flavouring. Add salt and pepper to suit your taste and some more dried herbs. Keep the sauce on a slow simmer whilst the meatballs cook, stirring once in a while.
When the meatballs are nicely browned (bearing in mind that pork mince will not come up as brown as, say, beef) remove from oven and carefully add to the simmering sauce. Simmer for a further 5 minutes, then serve with whatever you fancy.
Try not to overcook the pork meatballs as they will dry up!