Adding nduja into your meatballs adds lots of flavour, and a little spice to your dish.
Ingredients
70g Nduja
500g pork mince
60g breadcrumbs
1 egg yolk
Handful of parsley
1 onion
3 cloves of garlic
x2 tins chopped tomatoes
0.5 tsp sugar
200g – 250g spaghetti
Parmesan to serve
Instructions
Put the mince, Nduja, breadcrumbs, parsley, a pinch of salt and pepper and egg yolk into a food processor, season and blitz until well combined. Use your hands to shape into meatballs and chill for 30mins.
Finely chop the onion and fry in 2 tbsp of olive oil until soft, adding the sliced garlic for the final few minutes. Add the chopped tomatoes, the sugar and season, then simmer for 10-15 minutes.
In a separate frying pan, heat 1 tbsp olive oil and fry the meatballs until golden brown all over. Add the browned meatballs to the tomato sauce, cover and then simmer for a further 30minutes until the tomato sauce is thick and the meatballs are cooked through (adding a splash of water during cooking if the sauce starts to feel dry).
Cook the spaghetti as per the packet instructions, and once cooked add to the tomato sauce and cooked meatballs and toss together.
