Pork Meatballs with Linguine

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Autumn Main courses Meat Vegetables Noodles & Pasta Naturally Brewed Soy Sauce Italian

Preparation time: 1h 30 mins

Calorific value (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

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.