Serves 6, prep time 15 minutes, plus chilling, cooking time 30 minutes
INGREDIENTS
2 tbsp olive oil
1 large onion, finely chopped
2 500g packs of pork mince
2 free-range, beaten
1 cup of fresh breadcrumbs
1 cup fresh parsley, chopped
2 garlic cloves, finely chopped
1 tbsp of wholegrain mustard
Salt & pepper
FOR THE SAUCE
1 can of chopped tomatoes
1 tbsp of Worcestershire sauce
3 tsp of chipotle Tabasco
2 tsp of oregano
Salt & pepper
500ml of hot water
TO SERVE
500g spaghetti
Fresh basil leaves
METHOD
In a nonstick frying pan, heat a tablespoon of oil over a medium heat, sauté the onion until softened.
Transfer to a mixing bowl and combine with the pork mince, eggs, breadcrumbs, parsley, garli, mustard, and season.
Wet your hands, then divide and shape the mixture into 30 balls.
Place on a tray and chill for an hour.
Now, heat the remaining oil in the pan and fry the meatballs over a medium-high heat for 6-7 minutes, turning regularly, until browned.
Add the chopped tomatoes, Worcestershire and Tabasco sauce, oregano and 500ml of water and season.
Bring to the boil, reduce the heat and simmer for 15-20 minutes, until the sauce thickens, stirring occasionally.
Meanwhile, cook the spaghetti in a pan of salted water as per pack instructions.
Drain the spaghetti, serve in deep bowls, top with the meatballs and sauce and basil leaves.
