Pork and Onion Meatballs With Tasty Tomato Sauce Recipe

By Elaine Lemm

Updated 09/19/18

Pork and Onion Meat Balls With Sun dried Tomato Sauce Recipe
Photo © British Onions
Ratings (23)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
631 Calories
28g Fat
45g Carbs
41g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a delicious midweek supper, try this lovely, quick and oh-so easy recipe for making tasty pork and onion meat balls. As if they aren't delicious enough on their own, the meatballs are served here with a delectable sun-dried tomato sauce. Perfect on pasta and as here, with freshly cooked linguine pasta.

This dish makes a great lunch or can be served as a main course at dinner. Children love meatballs and this sauce is gentle enough even for them. You can ring the changes a little with this recipe by adding different herbs (basil is a good one) but use them sparingly, you do not want to overwhelm the meatballs with them. Or, for a change this tomato sauce.

Ingredients

  • For the Meatballs
  • 1 pound 2 ounces minced pork (good-quality)
  • 1 large onion (peeled and finely chopped)
  • 25 (1-ounce) bread crumbs (fresh or dried)
  • 1 egg (lightly beaten)
  • 1 teaspoon cumin
  • 1 handful flat leaf parsley (finely chopped)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons olive oil
  • For the Sun-Dried Tomato Sauce
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 clove garlic (crushed)
  • 2 (14-ounce) cans of tomatoes
  • 8 sun-dried tomatoes (finely sliced)
  • 1 teaspoon sweet paprika
  • 1 glass red wine
  • 1 handful parsley (roughly chopped)
  • Salt (to taste) 
  • Freshly ground black pepper (to taste)
  • For the Linguine
  • 1 box linguine

Steps to Make It

Note: while there are multiple steps to this recipe, this pork and onions meatballs dish is broken down into workable categories to help you better plan for cooking.

Make the Meatballs

  1. Mix all the ingredients for the meatballs together in a bowl except for the olive oil. Mix thoroughly to ensure everything is well combined.

  2. Once the mixture is worked together, shape into 16 evenly-sized small balls. You will find this easier to do if you keep your hands damp with a little cold water. Try to make the meatballs as even as possible as this helps with the cooking.

  3. Heat the oil in a large frying pan.

  4. Once hot, fry the meatballs until browned, turning frequently to ensure they are evenly browned.

  5. Remove the meatballs from the heat, cover, and leave to one side.

Make the Sauce

  1. Heat the tablespoon of oil in a large pan to hot, but not burning.

  2. Add the onions and cook gently for 7 minutes taking care not to burn.

  3. Add the garlic and cook for a further 3 minutes until both the garlic and the onions are translucent.

  4. Add the canned tomatoes, sun-dried tomatoes, paprika, wine, parsley, salt, and pepper to the onion and garlic mixture.

  5. Bring the sauce to the boil, reduce the heat to simmer, and add the meatballs.

  6. Cook for another 20 minutes.

Cook the Linguine and Serve

  1. Follow the instructions on the packet or even try the linguine with a different sauce.

  2. Drain the pasta.

  3. Serve the meatballs with linguine, a good grating of fresh Parmesan, and a green salad.