Share on Google+:

Pork Meatballs with Linguine

Ingredients for 4 portions

Per portion: 2290 kJ / 547 kcal

  • 4 spring onions, roughly chopped
  • 1 clove garlic, peeled and crushed
  • thumb-sized piece ginger, peeled and grated
  • 400 g pork mince
  • pinch chilli flakes
  • 2 tsp Kikkoman naturally brewed soy sauce
  • 30g dry white breadcrumbs
  • 1 egg yolk

For the sauce

  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 tbsp tomato puree
  • 2 star anise
  • 2 tins chopped tomatoes
  • 2 tsp Kikkoman soy sauce
  • pinch sugar

To serve

  • 300 g dried linguine


Preparation time: 1h 30 mins

Blitz the spring onions and ginger in food processor until finely chopped then add the remaining ingredients. Pulse until combined then tip into a large bowl. Shape the mixture into marble-sized meatballs, cover and refrigerate for 30 minutes.

Meanwhile make the sauce. Heat a little olive oil in a large heavy based pan, add the onions and fry for 5 minutes until soft. Add the garlic and star anise and fry for a further 2 minutes. Add the tomato puree, tomatoes, soy sauce and sugar and simmer for 20 minutes until thickened.

When the sauce is nearly ready, heat a little olive oil in a deep frying pan, add the meatballs and fry for 5 minutes until golden brown all over. When the sauce is ready pour it over the meatballs and cook for a further 10 minutes.

Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook for 7-8 minutes until al dente. Drain and reserve a little of the cooking water. Add the cooked pasta and a ladleful of the cooking water to the meatballs and sauce and toss to coat. Serve with a crisp green salad.