Pork Meatballs And Spinach Pasta Food

SPICY ITALIAN PORK MEATBALLS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
• In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
• Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.

PORK AND SPINACH MEATBALLS

Steps:

• Place the couscous in a bowl and cover with 150ml boiling water.
• Cover and leave to"cook".
• Heat the oil in a frying pan and add half the onion plus all of the garlic, rosemary and lemon zest.
• Cook, stirring often, for about 10 minutes.
• Spread out the contents of the pan in a mixing bowl and leave to cool.
• Trim the stalks from the coriander, then chop the leaves and fine stalks.
• Add half the coriander to a mixing bowl and combine with the egg and pork as well as some salt and pepper, if desired.
• Add the couscous too.
• Use your hands to mix everything together, forming it into a ball.
• Rinse your hands, then pinch off small pieces and form into individual balls about the size of a cherry tomato.
• Transfer to a plate as you go.
• When done, cover with clingfilm and chill in the fridge.
• Now make the sauce.
• Dissolve the chicken stock cubes in 1 1/2 litres of boiling water.
• Heat the butter in a large pan.
• Stir in the remaining onion and cook until lightly browned.
• Sift the flour over the top, stir until it disappears, then add the hot stock.
• Stir constantly as it comes to a boil.
• Lower the heat and cook gently for five minutes.
• Then add in the spinach and remaining coriander.
• Cook for five more minutes, then juice the lemon into the pan.
• Drop the chilled meatballs into the simmering sauce.
• Return to a simmer and cook, covered, for 15 minutes.
• Shake the pan every so often to make sure the meatballs are covered.
• When the meat is cooked through serve over rice.

INSTANT MEATBALLS WITH PENNE PASTA

Steps:

• Cook the pasta according to pack instructions. Meanwhile, squeeze the sausages from their skins, then roughly break the meat into 12 pieces. Roll into balls.
• Heat the oil in a large frying pan, add the sausage balls, then cook over a medium heat until golden, about 5 mins. Pile the spinach on top of the sausage balls and cook, stirring frequently, for 2-3 mins until completely wilted. Season with a little salt and plenty of ground black pepper, then toss in the toasted pine nuts.
• Add the drained pasta to the sausages and spinach, then toss well, adding half the parmesan. Serve spooned into individual serving bowls with the rest of the parmesan scattered on top.

PORK MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.