These crunchy meatballs are seriously moreish. Delicious served with homemade tomato sauce for dipping the meatballs in. Now if you don’t have a picky eater then huge bow to you. I have been blessed with one picky eater and two little chaps who will try pretty much anything. As I am not a woman who wants to cook more than one dinner, but I do want Mr Picky to eat well, this hidden vegetable tomato sauce has become a firm favourite. You can watch the recipe being made on ITV’s This Morning by clicking here.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, The Works, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
This time last year:Carrot, courgette & cheese mini savoury pancakes, Broccoli, cauliflower and pasta cheese, Easy rough puff pastry sausage rolls and Cheesy breadsticks.
Two years ago: Simple chocolate ganache tart, Meringue roses and Flat vanilla cupcakes.
Three years ago: Razzamatazz ribs, Banana and custard cupcakes and After Eight cupcakes.
Four years ago: Banana and custard melts.
Crunchy pork meatballs with hidden veg tomato sauce
Makes 15 meatballs and enough sauce to feed 4
Ingredients:
For the meatballs:
- 3 slices of bread
- 1/2 tsp black pepper
- 50g chorizo, diced
- 6 sprigs of fresh coriander
- 500g minced pork
- 2 tbsp ketchup
- 1 egg, beaten
For the hidden vegetable tomato sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- ½ stick celery, finely chopped
- 1 small carrot, finely chopped
- 2 mushrooms, finely chopped
- 1 clove garlic, peeled and crushed
- 1 tbsp tomato puree
- 1 x 400g tin chopped tomatoes
- 1 tsp sugar
- Pinch salt
- ½ tsp black pepper
Preheat the oven to 180°C/gas mark 4 and line a baking tray with non-stick baking parchment.
In a food processor whizz up the bread and set aside two thirds for later. Add the black pepper, chorizo, coriander, minced pork and ketchup. Pulse until combined then roll into meatballs about the size of golf balls. Dip each meatball in beaten egg then roll in the fresh breadcrumbs made earlier and place on the prepared tray. Oven bake for about 25 mins until sizzling.
In the meantime, make the sauce by heating the oil in a medium sized saucepan over a medium heat. Add the onion, celery, carrot and mushrooms and sweat for 5 minutes until starting to soften. Add the rest of the ingredients, stir and leave to simmer for 15 minutes, stirring occasionally. Either serve the sauce as it is or blitz with a blender to a smooth consistency.
Serve the meatballs over rice, pasta or even noodles with a ladle of tomato sauce over the top or served on the side for dipping.
Here’s a gratuitous shot of me with Phil and Amanda.
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