Spicy Pork Mince Meatballs With Basil

Welcome to my Spicy Pork Mince Meatballs recipe.? Of course, if spice isn’t your thing you can omit the chilli and hot sauce.? But, I recommend keeping them in.

The best thing about these delicious pork meatballs is the saltiness from the Parmesan and the almost gooey bite that the mozzarella provides is heartwarming.

I know I already have?an Italian Baked Meatballs?recipe on the site but, my husband is a big meatball fan, and can we really ever have too many meatball recipes?? I don’t think so!

If you are more of a salad kind of person check out some of these… you won’t be dissapointed:

Watermelon and Mint Salad with Feta

Sundried Tomatoes, Mozzarella, and Chorizo Salad

Green Lentil and Feta Salad with Citrus Dressing

Spicy Pork Mince Meatballs with Basil Recipe

Spicy Pork Mince Meatballs with Basil

5 from 1 vote

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Course

Cuisine Italian

Servings 4

Calories 526 kcal

Ingredients

  

Pork Mince Meatballs

• 400 g Pork Mince
• 2 garlic cloves (crushed)
• 1 tbsp mozzarella (grated)
• 1 tbsp parmesan (finely grated)
• 1 tsp dried parsley
• 2 eggs
• 1/2 cup ground oats
• 5 handful basil leaves (chopped finely)
• 1 tbsp Frank's Hot Sauce (use hotter sauce if you wish)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 chopped chillis (choose according to taste)

Sauce

• 1 tbsp olive oil
• 1 tsp crushed garlic
• 1 large pinch salt
• 1 tin chopped tomatoes
• 1 tbsp tomato puree

Garnish

• Extra Basil leaves

Instructions

 

• Add all of the pork mince meatball ingredients into a large bowl then use your hands to combine the mixture together 
• Place a large pan (which has a lid) over a medium to high heat and add a splash of oil 
• Roll the pork mince mixture into golf ball size meatballs and add them to the hot pan
• When all of the mixture is used up, start from the first meatballs you put in and flip them over so they get browned on each side
• Cover the pan with a lid and turn the heat down to low
• Cook for 20 minutes shaking the pan every 5 minutes so they don’t stick
• Remove one of the meatballs and check they are cooked through (i’ll let you decide where that little meatball ends up)
• When they are cooked through add the olive oil, crushed garlic and salt to the pan and shake so the meatballs get coated with it
• Add the tinned tomatoes and tomato puree and shake once again to combine
• Cover and simmer on low for 5 minutes then serve up with some pasta and add the basil leaves to garnish

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