Pork & Onion Meat Balls with Sundried Tomato Sauce

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Pork and onion meatballsLittle ones will love these tasty meatballs. A great alternative to traditional beef. Serve with pasta or bake in the oven and sever with a green salad and crusty fresh bread for a light supper. 

Serves 4

What You’ll Need:

    • 500g/1lb2oz Minced pork
    • 1 large Onion, finely chopped
    • 25/1oz Bread Crumbs
    • 1 egg, beaten
    • 1 tsp Cumin
    • 1 handful Parsley
    • Salt & freshly Ground black pepper
    • 2 tbsp Olive Oil
    • Sundried Tomato Sauce
    • 1 tbsp Olive Oil
    • 1 large Onion, chopped
    • 1 Clove garlic, crushed
    • 2x 400g/14oz Tins of tomatoes
    • 8 Sundried Tomatoes, sliced
    • 1 tsp Sweet Paprika
    • 1 Glass red Wine
    • 1 Handful Parsley, chopped
    • Salt & Freshly Ground Black pepper

What To Do:

    • Mix all the ingredients for the meat balls together except for the olive oil, in a bowl. Shape into 16 small balls.
    • Heat the oil in a frying pan & fry the meat balls until browned, turning frequently. Remove from heat & leave to one side.
    • To make the sauce, heat the oil in a large pan. Add the onions & garlic & cook for 10 minutes until translucent. Add the tinned tomatoes, sundried tomatoes, paprika, wine, parsley, salt & pepper. Bring the sauce to the boil, reduce the heat to simmer & add the meat balls. Cook for 20 minutes.
    • Serve with linguine, shavings of parmesan & green salad.

Recipe from British Onions www.onions.org.uk.

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