Pork and pancetta meatballs recipe

Quick and simple to make, pork and pancetta meatballs and tomato sauce. Perfect to freeze and store over the Christmas period - just add to your favourite pasta when guests arrive.

Ingredients

• 500g (1b) lean minced pork
• 80g pack cubed pancetta, roughly chopped
• 30g (1oz) freshly grated Parmesan cheese
• 2 tsp dried sage or dried oregano
• Salt and freshly ground black pepper
• 1 medium egg
• 1 tablespoon olive oil

For the sauce:

• 1 tablespoon olive oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and chopped
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato ketchup
• Tagliatelle or fettucine, to serve

Method

1. Put the pork, pancetta, Parmesan, herbs, seasoning and egg in a large bowl and use your hand to mix it together well.
2. Shape the mixture into 24 balls (use a tbsp measuring spoon as a guide to how much mixture per ball). Put them on a tray lined with Bakewell paper and chill them until firmed up — about an hour.
3. Meanwhile, make the sauce: Warm the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a couple  of mins. Pour in the tomatoes and simmer, uncovered, for 15-20 mins. Add the ketchup and season.
4. Heat the oil in a large frying pan. Add the meatballs in one layer and leave for 5 mins to brown on one side, then turn them to cook on the other side for another 5 mins.