One of the most comforting foods: Spaghetti and meatballs. Having no beef mince today, the meatballs had to be a pure pork meatball rather instead of the traditional mix of veal and pork. An outing to Haberfield a few months back allowed the discovery of a wide variety of pasta sauces never seen before in local supermarkets. It was an exciting experience! The one in the picture was used today. Being an arrabbiata sauce, it was a bit spicy, perfectly chunky and delicious!
250g of spaghetti
1 jar of pasta sauce
300gm lean pork mince
1.5 slices of bread, made into bread crumbs
1 onion, chopped
3-4 sprigs of parsley leaves, chopped
2 tablespoons shaved pecorino or parmesan
1 egg
olive oil
salt and pepper
Cook onions in olive oil until softened but not yet browned. Set aside to cool. Mix the pork mince, breadcrumbs, 2 large pinches of chopped parsley, egg, three-quarters of the cooked onion and parmesan until well combined. Season well with salt and black pepper. Make balls which are about 1 inch in diameter. Heat up a pan (I use a wide rimmed pot to reduce oil splatter) with olive oil and fry the meatballs on one side till browned and then flip over to cook the other side. Make sure the fire is not too high so that the meatballs are well cooked and do not burn.
Heat up the rest of the onions and add the pasta sauce to heat up. Season with salt and black pepper. Add in the cooked meatballs and simmer for another 10 minutes. Meanwhile, cook the pasta. Once cooked, toss the sauce into the pasta. Dish out on a plate, garnish with parsley and pecorino cheese.
