Swapping the standard Italian ingredients for something a bit spicier, it uses ginger, chili and star anise to create a twist on this family-favourite.
- 4 spring onions, roughly chopped
- Thumb-sized piece ginger, peeled and grated
- 400g pork mince
- Pinch chilli flakes
- 2 teaspoon soy sauce
- 75g dry white breadcrumbs
- 1 egg yolk
- For the sauce:
- Olive oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 1 tablespoon tomato puree
- 2 star anise
- 2 tins chopped tomatoes
- 2 teaspoons soy sauce
- Pinch sugar
- To serve:
- 300g dried linguine
Method1 Blitz the spring onions and ginger in a food processor until finely chopped, then add the remaining ingredients. Pulse until combined and tip into a large bowl.
2 Shape the mixture into marble-sized meatballs. Cover and refrigerate for 30 minutes.
3 Meanwhile make the sauce. Heat a little olive oil in a large heavy based pan, add the onions and fry for 5 minutes until soft. Add the garlic and star anise and fry for a further 2 minutes.
4 Add the tomato puree, tomatoes, soy sauce and sugar and simmer for 20 minutes until thickened.
5 When the sauce is nearly ready, heat a little olive oil in a deep frying pan. Add the meatballs and fry for 5 minutes until golden brown all over.
6 When the sauce is ready, pour it over the meatballs and cook for a further 10 minutes.
7 During this time, bring a large pan of salted water to the boil. Add the pasta and cook for 7-8 minutes until al dente. Drain and reserve a little of the cooking water.
8 Add the cooked pasta and a ladleful of the cooking water to the meatballs and sauce and toss to coat. Serve with a crisp green salad.
Prep Time30 minutes
Cook Time40 minutes
Nutrition InformationServes 4
Watch Lisa Faulkner make this yummy dish:
Treat the family to these other fab dinner dishes:
Braised Beef & Pumpkin Stew
Thai Style Prawn & Peanut Noodles
Tandoori Style Salmon