Easy Pork, Lemon and Sage Meatballs with Pasta
Meatballs – such great comfort food! This low-fat British twist on an Italian favourite is so easy to make it’s becoming a staple in our house.
Meatballs are a great comfort food, just what is needed this time of year when the weather is miserable and it’s a long time ’til payday. Even better for January, these meatballs are made with lean mince, and no added fat is involved. Well, not quite true, I added a drizzle of olive oil to the salad.
I never used to bother cooking things like meatballs because the mixture got everywhere, it was a lot of hassle mucking round with meat in a mixing bowl, and the results were usually poor. Then I discovered my all in one food processor method – and my life was changed forever! The shape is good without fail, and they take little time to make.
Comfort food at its finest - child friendly too. Lean pork meatballs that are full of flavour. Calories assume 4 portions and 6oz of pasta .
- 2 Tins of Chopped Tomatoes
- 1 tsp garlic powder
- 2 tsp dried herbs
- A pinch of black pepper
- 500 g lean pork mince
- 1 bunch sage
- The zest of 1 lemon
- 1 egg
- 1 slice of bread
- 1 small onion
- Dried pasta according to appetite
- Place the tinned tomatoes, dried herbs, black pepper and garlic granules in a pan to simmer while you make the meatballs. Put the pasta in a pan and boil the kettle ready.
- Tear the sage. Roughly tear the bread and chop the onion. Zest the lemon. Add these, along with the egg and the mince to your food processor, and blend until it forms a homogeneous dough.
- Now take walnut-sized chunks of dough and form them into balls, and pop them straight in the sauce.
- Now boil your pasta. When the pasta is done the meatballs should be too - though remember to check they're done all the way through.
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