Tom's Recipes
Mini Pork Meatballs in Tomato Sauce
Small baked pork meatballs in a smooth tomato sauce, served with soft pasta. The batch fills the freezer.
- Makes
- 20 meatballs
- Prep
- 20 minutes
- Cook
- 25 minutes
- Air fryer
- 190°C
Ingredients
Method
Tap a time to start a timer.
Heat the air fryer to 190°C.
Mix the pork mince, half the red onion, the oats and the Grana Padano with your hands.
- 250g pork mince
- 1 red onion
- 2 tbsp porridge oats
- 2 tbsp Grana Padano
Roll the mixture into about 20 balls, each about 2cm across, and set them on a plate.
Cook the meatballs in a single layer on the crisper tray for , turning them halfway, until cooked through with no pink in the middle.
While they cook, soften the rest of the red onion in the oil over a medium heat for . Add the chopped tomatoes, simmer for and blend until smooth.
- 1 red onion
- 1 tsp vegetable oil
- 1 x 400g tin chopped tomatoes
Cook the fusilli until soft. Halve 4 or 5 meatballs and serve them with the fusilli and some sauce.
- fusilli
In the Oven
Bake the meatballs on a lined tray at 200°C for 18 to 20 minutes.
Freezing
Freeze the spare meatballs and sauce in portions. Defrost them in the fridge overnight and reheat until piping hot.