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    Spaghetti and pork meatballs in red pepper sauce

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    Western recipes

    Spaghetti and pork meatballs in red pepper sauce

    By eupork

    2021-01-14

    0

    Ingredients

    450g minced pork

    1 small apple

    1 small garlic clove

    25g breadcrumbs

    1 tablespoon olive oil

    250g spaghetti

    Sauce ingredients

    1 tablespoon olive oil

    1 onion

    400g can chopped tomato

    3 roasted red peppers (from jar or homemade)

    Optional: basil and grated cheese

    Directions

    1. To roast the peppers, drizzle red peppers with some olive oil and roast in the oven at 220 ºC for 30 minutes, turning them every ten minutes. Once roasted, wrap in tinfoil to cool down for 10-15 minutes. When they are cool enough to handle, take the stem, seeds and charred skin out. Extra peppers can be stored in a jar with the baking juices for future use.

    2. For the meatballs, peel, core and grate the apple, peel and finely chop the garlic and combine with the minced pork and the breadcrumbs. Add some salt and pepper to taste. Mix well and shape into 16 meatballs. Leave to chill for 10 minutes.

    3. For the sauce, finely chop the onion and cook over medium heat with the olive oil for 2-3 minutes until soft. Add the canned tomatoes, the peppers and half a can of water. Add some salt and pepper to taste and simmer for 15 minutes.

    4. Heat the oil in a non-stick pan and cook the meatballs for 5-6 minutes, stirring occasionally until all sides are brown.

    5. Blend the sauce until it becomes smooth, add to the meatballs and simmer for 5 minutes.

    6. Meanwhile, cook the spaghetti following the pack’s instructions. Drain them, divide between plates, and top with the sauce and meatballs.

    7. Optionally, it can be topped with some leaves of fresh basil and grated cheese.

    Result

    Tags: EU pork

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