Pork Meatballs with Linguine

Savoury Steak and Banana Rolls 366 of 520 Venison with blueberry sauce

Kikkoman Sauces 383

Category 379

Ingredient 281

Videos 59

World Cuisines 125

Specials 385

Autumn

Main courses

Meat

Noodles

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.