Pork Meatballs with Linguine
This delicious meatball dish was created for Kikkoman by the amazing MasterChef winner Lisa Faulkner. It is a great family pasta dish that the kids can help you make.
- Serves4
- Preparation Time15 mins
- Additional Time30 mins chilling
- Cooking Time45 mins
Nutrition per serving
- Energy547 Kcals
- Protein16g
- Sugars11.8g
- Saturated Fat4.6g
- Salt1.3g
Ingredients
- 4 spring onions, roughly chopped
- 1 clove garlic, peeled and crushed
- Thumb-sized piece ginger, peeled and grated
- 400g pork mince
- Pinch chilli flakes
- 2 tsp Kikkoman soy sauce
- 30g dry white breadcrumbs
- 1 egg yolk
For the sauce
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 1 tbsp tomato puree
- 2 star anise
- 2 tins chopped tomatoes
- 2 tsp Kikkoman soy sauce
- Pinch sugar
To serve
- 300g dried linguine
Method
Blitz the spring onions and ginger in food processor until finely chopped then add the remaining ingredients. Pulse until combined then tip into a large bowl. Shape the mixture into marble-sized meatballs, cover and refrigerate for 30 minutes.
Meanwhile make the sauce. Heat a little olive oil in a large heavy based pan, add the onions and fry for 5 minutes until soft. Add the garlic and star anise and fry for a further 2 minutes. Add the tomato puree, tomatoes, soy sauce and sugar and simmer for 20 minutes until thickened.
When the sauce is nearly ready, heat a little olive oil in a deep frying pan, add the meatballs and fry for 5 minutes until golden brown all over. When the sauce is ready pour it over the meatballs and cook for a further 10 minutes.
Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook for 7-8 minutes until al dente. Drain and reserve a little of the cooking water. Add the cooked pasta and a ladleful of the cooking water to the meatballs and sauce and toss to coat. Serve with a crisp green salad.
