Pork Meatballs with Spicy Tomato Sauce Recipe | The Student Pocket Guide

This easy-to-make supper is ideal for those busy winter week days. For a less spicy option, omit the harissa from the tomato sauce.¬† As an alternative to pasta, try serving with potato wedges with lots of sour cream and grated cheese…


3 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red chilli, seeds removed and finely chopped
1 tbsp chopped fresh coriander, plus extra for decorating
450g minced pork

2 garlic cloves, crushed
1x 400g can chopped tomatoes
150ml chicken stock
1 tsp tomato puree
1 1/2 tbsp harrisa paste
Salt and ground black pepper
350g tagliatelle pasta
Grated cheese


  • Heat 2 tbsp oil in a heavy frying pan, add the onion and sweat over a low heat until soft but not coloured. Add the garlic, chilli and parsley and cook for 1 further minute. Remove from the heat and allow to cool.
  • Stir the onion mixture into the minced pork. Season with salt and ground black pepper. With floured hands, shape the mixture into equal-sized meatballs.
  • Heat a little more oil in a frying pan and fry the meatballs until golden brown all over. It may be necessary to do this in several batches, keep them warm whilst you make the sauce.
  • To make the sauce, heat the remaining olive oil in a heavy-based pan and add the garlic. Tip in the chopped tomatoes, stock, tomato paste and harissa and simmer for 25-30 minutes with a lid on until the sauce looks thick and glossy. Taste and season. Mix with the meatballs and sauce.
  • To serve, cook the pasta and drain well. Add the reserved coriander leaves to the meatballs and serve immediately with plenty of grated cheese.

To freeze: Complete the recipe up to the end of step 5. Pack, label and freeze the meatballs and sauce together for up to 3 months.
To use: Thaw over night, reheat the meatballs in the tomato sauce in a small saucepan until piping hot.

Pork Meatballs with Spicy Tomato Sauce