Pork and pancetta meatballs recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 1 hr
Cooking: 25 min

Nutrition per portion

Calories 264 kCal 13%
Fat 20g 29%
  -  Saturates 6g 30%
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  • 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.


    • 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


    • Put the pork, pancetta, Parmesan, herbs, seasoning and egg in a large bowl and use your hand to mix it together well.

    • 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.

    • 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.

    • 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.

    Top tip for making Pork and pancetta meatballs

    The meatballs are just astasty made from mincedbeef or chicken

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