Pork Meatballs with a Cheesy Crumb Topping
Prep time: 15 mins
Cooking time: 30 mins
Easy
Serves:
4
Energy
2298kj
546kcal
Pork Meatball and Bean Pasta By Tasty UK
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Try this tasty budget-friendly pork mince recipe using store cupboard staples that’s quick and packed with flavour.
Prep time: 20 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g
lean British pork mince (5% fat)
300g
dried wholewheat pasta shapes (we used fusilli)
2-3
teaspoons dried mixed herbs or oregano
1
teaspoon ground paprika
1
large brown onion, finely diced
3
teaspoons rapeseed oil
1
large carrot, finely diced
1-2
celery stalks, finely diced
4
garlic cloves, peeled and finely grated
1 x 400g
can chopped tomatoes
Large handful fresh basil or parsley, roughly chopped (optional)
50ml
semi-skimmed milk
1 x 400g
can beans of your choice, we used cannellini, drained and water reserved
To serve:
40g
grated parmesan or cheese of your choice
Salad leaves
Method
Step 1
Cook the pasta in boiling water according to the packet instructions, drain and set aside.
Step 2
Meanwhile, prepare the meatballs, in a large bowl combine the mince, mixed herbs, paprika and ¼ of the onion. Lightly season and gently mix to combine. Shape into 25 small meatballs, each approximately the size of a 10p coin.
Step 3
Heat 2 teaspoons of oil in a large pan and cook the meatballs for 6-8 minutes, or until golden brown all over. Transfer to a plate and set aside.
Step 4
In the same pan, heat the remaining oil and cook the onion, carrot and celery over a low heat for 3-4 minutes, stirring occasionally.
Step 5
Add the garlic, chopped tomatoes and half the basil or parsley, milk and reserved water from the can. Simmer for 10-15 minutes.
Step 6
Return the meatballs to the sauce with the drained beans and pasta. Heat until the meatballs are piping hot.
Step 7
Garnish with the remaining basil or parsley and cheese. Serve immediately with the salad leaves.
Tips and Serving Suggestions
If preferred, for an extra kick add ½ teaspoon dried chilli flakes to the sauce.
Each serving provides
Based on 5% fat lean pork mince
20%
Fat
9.0g
16%
Saturates
1.7g
13%
Sugars
11.9g
11%
Salt
0.33g
11%
% of an adult's Reference intake
Typical energy values per 100g:
365kJ,
89kcal,
1.5g fat,
0.3g saturates
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Cook the pasta in boiling water according to the packet instructions, drain and set aside.
Step 2
Meanwhile, prepare the meatballs, in a large bowl combine the mince, mixed herbs, paprika and ¼ of the onion. Lightly season and gently mix to combine. Shape into 25 small meatballs, each approximately the size of a 10p coin.
Step 3
Heat 2 teaspoons of oil in a large pan and cook the meatballs for 6-8 minutes, or until golden brown all over. Transfer to a plate and set aside.
Step 4
In the same pan, heat the remaining oil and cook the onion, carrot and celery over a low heat for 3-4 minutes, stirring occasionally.
Step 5
Add the garlic, chopped tomatoes and half the basil or parsley, milk and reserved water from the can. Simmer for 10-15 minutes.
Step 6
Return the meatballs to the sauce with the drained beans and pasta. Heat until the meatballs are piping hot.
Step 7
Garnish with the remaining basil or parsley and cheese. Serve immediately with the salad leaves.
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