These saucy meatballs are so tasty, they melt in your mouth.
We home school our children and we had 'Italian day' where we talked about and watched all things Italian. One of the things we learnt about was of course Italian food, and what better way to finish the day than to serve up some tasty spaghetti and meatballs. The kids loved the meatballs and I used pork mince instead of beef mince which made them so succulent and soft they they just melted in your mouth.
Another great thing about this dish is that there are at least 6 servings of vegetables in it; blended into the sauce and hard to see which makes the sauce quite good for you. I love sauce that is rich and textured and this sauce is nothing short of that. The best thing to use is tomato puree rather than canned tomatoes because it gives the sauce that beautiful flavour and smooth texture.
This is something you will definitely be making again.
Half a leek
3 cloves of garlic
Half a red capsicum
A bunch of parsley
1kg of pork mince
2 Tablespoons of dijon mustard
1 sprig of rosemary
2 tablespoons of breadcrumbs
1 tablespoon of dry vegetable stock
2 bottles of tomato puree
Extra virgin olive oil (to fry on)
Salt and pepper
Peel and prepare the vegetables.
Place all the vegetables in the food processor and blend until finely chopped.
Place the pork mince into a large bowl.
Add rosemary to the pork mince.
Add breadcrumbs, dijon mustard, salt and pepper to the the mince.
Add two eggs to the mince.
Blend the mince together using your hands.
Make the mince into balls.
Fry the balls on extra virgin olive oil until slightly golden.
In a separate pot, cook the blended vegetables.
Add a tablespoon of dry stock to the vegetables.
Add two bottles of tomato puree to the vegetables and cook on low heat.