Tag Archives: pork shoulder

Bacon Meatballs With Spicy Tomato Sauce

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If I’m making meatballs I like to make double quantity, one for now and one for the freezer, especially just now as the boys break up from school for two weeks of winter holidays.

To freeze, I use a large foil dish, no washing up one night, and fill it with meatballs  and sauce. Freeze at this stage, defrost and bake as below.

I don’t top these meatballs with cheese, they are rich enough!

Makes 30 meatballs with sauce.

Ingredients

500g minced pork shoulder

500g minced bacon, back and streaky

1 tablespoons dried oregano

2 cloves garlic, minced

1 teaspoon chipotle chilli p

50mls olive oil

1 large onion diced

2 cloves garlic, minced

2 chipotle chillies in adobe sauce, diced

1 tablespoon smoked paprika

1 x 400g tin diced tomatoes

1litre passata

50mls maple syrup

salt and pepper

Method

Combine the bacon, pork, oregano, garlic, chilli and a good grind of pepper in a bowl, using your hands, mix it all really  well together. Pop in the fridge for 4-24 hours.

Form the meat into balls, around 3-4cm diameter.

Using a large non stick pan, heat over a high flame  and then brown the meatballs in batches, you shouldn’t need any extra fat as the meatballs will release the bacon and pork fat.

Set the balls aside in a large oven proof dish.

Heat the olive oil over a medium heat and add the onion, cook until soft and then add the garlic, cook until fragrant.

Now add the chipotle chillies and adobe sauce, smoked paprika, diced tomatoes, passata, maple syrup and seasoning.

Bring up to simmering point and simmer gently for 30-40 mins until the sauce begins to thicken.

Pour the sauce over and around the meatballs.

Preheat the oven to 180 degrees Centigrade and bake the meatballs for 40- 45mins until the sauce is bubbling and the balls have darkened on top.