These juicy meatballs, paired with a delicious tomato and basil sauce, are sure to become a family favourite.

Cooking Info

Prep Time: 15 mins

Cook Time: 20 mins

Servings: 4

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Nutrition Information

Calories: 332

Protein: 37g

Carbs: 19g

Fat: 12g

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Food Diary Barcode

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Ingredients

1 tsp olive oil

1 small onion, very finely chopped

50g (2 oz) bacon medallions, finely chopped

10g (0.5 oz) garlic, minced or puree

500g (1.1 lb) 5% fat pork mince

1 egg

70g (3 oz) breadcrumbs

1 tsp oregano

Few grinds of salt

Few grinds of black pepper

1 tsp olive oil

1 onion, finely chopped

10g (0.5 oz) garlic, minced or puree

400g (1 lb) chopped tomatoes

250ml (8 fl oz) chicken stock

1 tsp balsamic vinegar

Fresh basil, a large handful

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1. To make the meatballs, heat 1 tsp of olive oil in a frying pan on medium heat add the onion and bacon and fry for around 5 minutes until the onion starts to turn brown and the bacon crisps up.

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   Add the garlic and fry for a further 30 seconds before removing everything from the pan, tip onto a plate or chopping board and allow to cool down.

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   Once cool, add it to a mixing bowl with the pork mince, egg, breadcrumbs, oregano, salt and pepper. Get your hands in to combine everything and form into 16 meatballs.

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   There are two ways to cook the meatballs. The best way is to pop them into an air fryer for 12-14 minutes at 190o Celsius and turn mid-way through. If you don’t have an air fryer you can pan fry them. But air frying is quicker and easier.

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   While the meatballs are in the air fryer, get to work on your sauce.

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   Heat 1 tsp of olive oil in a large frying pan and fry the onion for around 5 minutes. Add the garlic and fry for 30 seconds more before adding the chopped tomatoes, chicken stock, balsamic vinegar and fresh basil. Keep the heat quite high to allow for everything to reduce quickly.

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   Once the meatballs are done in the air fryer, mix through with the sauce and serve.