Pork and Almond Meatballs with Smoky Tomato Sauce
Level up your ordinary meatballs by adding some chopped almonds in it. Check out this pork and almond meatballs that I like to cook.
Equipment
Rimmed baking sheet
parchment paper
10-inch (25cm) skillet
Mixing bowl (medium)
Instant-read thermometer
Microplane or fine grater (for lemon zest)
Ingredients
Meatballs Ingredients
5.3 oz ground pork - minced pork, about 150g
½ tablespoon red wine vinegar
1 clove garlic - peeled and crushed
1 teaspoon lemon zest - finely grated, from about 1/2 medium lemon- ½ tablespoon Italian parsley - chopped
2 tablespoons almonds - blanched and finely chopped, about 15g
1 small egg - lightly beaten
¼ teaspoon salt
1 pinch ground black pepper - freshly ground ; to taste
Tomato Sauce Ingredients
1 teaspoon olive oil
½ small yellow onion - very finely chopped- 1 clove garlic - peeled and crushed
¼ teaspoon smoked paprika
1 tablespoon tomato paste
5 medium tomatoes - chopped, approximately 625g / 1.4lb
¼ teaspoon dried oregano- ½ tablespoon red wine vinegar
- 1 pinch ground black pepper - freshly ground ; to taste
Instructions
Meatballs Instructions
- Mix the pork, vinegar, garlic, lemon zest, parsley and almonds together. Add the beaten egg and salt, and mix until just combined — do not overwork the mixture.5.3 oz ground pork, 1/2 tablespoon red wine vinegar, 1 clove garlic, 1 teaspoon lemon zest, 1/2 tablespoon Italian parsley, 2 tablespoons almonds, 1 small egg, 1/4 teaspoon salt, 1 pinch ground black pepper
- With damp hands, roll into small meatballs (canapé or cocktail size — edible in one bite).
- Place the shaped meatballs on a parchment-lined baking sheet and chill in the refrigerator for at least 1 hour. Remove from the fridge 15 minutes before baking to take the chill off.
- Bake at 200°C / 390°F (180°C / 360°F fan-forced) on a parchment-lined baking sheet for approximately 15 minutes, or until the meatballs reach an internal temperature of 71°C / 160°F.
Tomato Sauce Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and smoked paprika and cook for 30 seconds until fragrant.1 teaspoon olive oil, 1/2 small yellow onion, 1 clove garlic, 1/4 teaspoon smoked paprika
- Stir in tomato paste and cook for a minute or so, then add tomatoes and oregano.1 tablespoon tomato paste, 5 medium tomatoes, 1/4 teaspoon dried oregano
- Simmer gently for 10 minutes or so, then add the vinegar and adjust seasoning to taste.1/2 tablespoon red wine vinegar, 1 pinch ground black pepper
- To serve as a main course, spoon the meatballs into the sauce and toss gently to coat. To serve as an appetiser, arrange on a platter with cocktail sticks and the sauce on the side for dipping.
Notes
Storage: Keep cooked meatballs and sauce in separate covered containers in the fridge for up to 3 days. Reheat together in a saucepan over medium-low heat with a splash of water until meatballs reach 74°C / 165°F at the centre.
Freezing: Freeze meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating — do not reheat from frozen on the stovetop.
Make-Ahead: Shape and chill the meatballs up to 24 hours before baking. Make the sauce the day before and refrigerate — the flavour improves overnight.
Substitutions: Ground chicken or turkey works but is leaner — check at 12 minutes to avoid drying out. Hazelnuts or walnuts can replace almonds. Use flat-leaf parsley or fresh basil interchangeably.
Pro Tip: Dampen your hands with cold water before rolling each meatball to prevent sticking and get a smoother surface that browns more evenly.
Nutrition
Serving: 1servingCalories: 378kcalCarbohydrates: 19gProtein: 21gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 125mgSodium: 441mgPotassium: 1183mgFiber: 6gSugar: 10gVitamin A: 3005IUVitamin C: 49mgCalcium: 100mgIron: 3mg
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