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- 'Nduja meatballs in tomato sauce
'Nduja meatballs in tomato sauce
- Janine Ratcliffe
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Serves 6
Easy
Prep: 15 mins
Cook: 50 mins
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A spreadable spicy Italian salami, ’nduja can be used to bump up the flavours in sauces or melted into butter and oil to dress fish and seafood. Here we’ve used it to give juicy meatballs a spicy boost
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Try our 'nduja meatballs in tomato sauce, then discover our harissa meatballs, Swedish meatballs, venison meatballs, meatball pasta bake and more meatball recipes.
Serve with lots of warm crusty bread as part of a sharing feast.
'Nduja meatballs in tomato sauce recipe
Ingredients
Nutrition
-
250g pork mince
-
250g beef mince
-
2 tbsp 'nduja
-
1 small onion
grated
-
75g breadcrumbs mixed with 3 tbsp whole milk
-
30g parmesan
finely grated
-
2 tbsp chopped parsley
-
2 thyme sprigs
leaves chopped
-
extra-virgin olive oil
for frying
-
crusty bread
to serve
TOMATO SAUCE
-
2 garlic cloves
crushed
-
1 tsp dried chilli flakes
-
2 thyme sprigs
leaves picked
-
2 x 400g tins of finely chopped tomatoes
-
handful of torn basil
Nutrition: per serving
- kcal332
- fat20g
- saturates7g
- carbs16g
- sugars7g
- fibre2g
- protein22g
- salt0.5g
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Method
-
step 1
Put the mince, ’nduja, onion, breadcrumbs, parmesan and herbs in a bowl. Season then mix really well with clean hands. Roll into 30 walnut-sized meatballs.
-
step 2
Heat 1 tbsp of oil in a large non-stick frying pan. Cook the meatballs, turning, until golden all over (you might need to do this in batches). Once browned, scoop out of the pan.
-
step 3
To make the sauce, add 1 tbsp of oil to the same pan and gently cook the garlic for 2 mins. Add the chilli flakes, thyme and tomatoes, stir and bring to a simmer. Cook for 20 mins then add the meatballs and simmer for another 20 mins. Stir in the basil and serve with crusty bread.
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Authors
Janine RatcliffeFood director
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