These pork and almond meatballs are so good. The meatball recipe was adapted from a magazine recipe I found years ago, and the dipping sauce is a variation on my basic pasta sauce. It’s so easy to make you’ll probably end up cooking this every week!
Pork and Almond Meatballs
Print RecipeIngredients
- Meatballs Ingredients
- 150 grams of pork mince
- ½ tablespoon of red wine vinegar
- 1 clove of garlic, peeled and crushed
- Finely grated zest of ½ a lemon
- ½ tablespoon of chopped Italian parsley
- 15 grams of finely chopped blanched almonds
- 1 small egg, lightly beaten
- ¼ teaspoon of salt
- Tomato Sauce Ingredients
- 1 teaspoon of olive oil
- ½ small onion, very finely chopped
- 1 clove of garlic, peeled and crushed
- ¼ teaspoon of smoked paprika
- 1 tablespoon of tomato paste
- 4-5 fresh tomatoes, chopped
- ¼ teaspoons of dried oregano
- ½ tablespoon of red wine vinegar
Instructions
Meatballs Instructions
- Mix the mince, vinegar, garlic, lemon zest, parsley and almonds together. Add the eggs and salt.
- With damp hands, roll into small meatballs (canapé or cocktail size – edible in one bite).
- Chill in the refrigerator for at least an hour, bringing back to room temperature before baking at 200 degrees, for approximately 15 minutes.
Tomato Sauce Instructions
- Heat oil in a skillet on medium heat. Then, add onion and cook until softened, then add garlic and paprika.
- Stir in tomato paste and cook for a minute or so, then add tomatoes and oregano.
- Simmer gently for 10 minutes or so, then add the vinegar and adjust seasoning to taste.
- Serve the meatballs with cocktail sticks and sauce on the side.
