When I’m feeling a little tired and don’t want to spend too long over dinner, there is nothing easier than having a huge dish of hot pasta with a bit of cheese grated on the top. Usually I just make a simple tomato, pepper and chilli pasta, but I made this the day after my stuffing experiment and so wanted to use up the mince I had left over from that. It turned out to be a very tasty as well as more meaty variation.
Of course making the meatballs does require just a little more work than chopping up a few peppers, but as I knew I wasn’t going to want to spend a long time in the kitchen, I made the meatballs earlier in the day and then kept them in the fridge until it was time to cook.
As usual, it’s not the best picture, but it was very tasty. I am sharing these with Comfort Bites for the Comfort Food November Challenge, which is pasta. I am also linking to Bangers & Mash for The Spice Trail which this month is for recipes using dried, powdered or fresh chillies.
Ingredients – serves 2
200g pork mince
1 slice white bread
1/2 small onion, finely diced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried parsley
400g tin chopped tomatoes
1 Green pepper, sliced
1/2 tsp dried basil
1 chilli pepper, finely sliced
How to Make Pork Meatballs and Pasta
1. Put the bread in a food processor to make into breadcrumbs and then put the mince, breadcrumbs, egg, onion, herbs, a little salt and pepper into a bowl and mix with your hands. Form into meatballs.
2. Put a little oil in a large frying pan and fry the meatballs. Turn them over after about 2 minutes. Cook for another couple of minutes and then add the pepper and chilli pepper. Begin cooking the pasta.
3. After a couple more minutes add the tinned tomatoes and herbs. Bring to the boil then lower the heat and leave to simmer for about 10 minutes. Add a splash of water if it seems too dry.
4. Drain the pasta and mix into the pan with the meatballs so all the pasta is coated by the sauce. Serve topped with a little grated cheese.