Pork Meatballs with Linguine
Ingredients for 4 portion(s)
- 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 Kikkoman Panko - Japanese style crispy bread crumbs
- 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.
Used products in this recipe
Ingredients for 4 portion(s)
- 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 Kikkoman Panko - Japanese style crispy bread crumbs
- 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
