Ricotta pork meatballs with a rich tomato sauce
Serves 4
Ingredients
Tomato sauce:
1 onion – diced
3 large garlic cloves – chopped
2 cans chopped tomatoes
1 tbsp balsamic glaze
1 tsp chilli flakes
½ cup parsley – finely diced
Meatballs:
800G pork mince
3 large garlic cloves – minced
1 tbsp dried thyme
1 tbsp rosemary - fresh
½ cup ricotta
1 cup grated parmesan
1 egg
½ cup panko crumb
2 zucchinis – ribboned
Fresh basil leaves to serve
Instructions
Fry the onion in 2 tbsp oil in a deep pan until soft. Add the garlic and chilli flakes and simmer for a couple of minutes.
Pour in the canned tomatoes and balsamic. Turn the heat to low and let it simmer away for 10 minutes.
Whilst the sauce is simmering, mix together the meatball ingredients then roll into balls (the same size as a golf ball)
In a separate pan, add a good glug of olive oil, fry the meatballs in batches on both sides. Set aside on a plate until the last meatballs have been browned.
Add the parsley and all of the meatballs to the tomato sauce and gently simmer for a few minutes until the meatballs are cooked through.
Gently fold in the zucchini ribbons and fresh basil and serve.
