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Categories:
ground pork fresh breadcrumbs onion egg rosemary olive oil bacon garlic tomato puree cannellini beans polenta parsley
Viewed: 134 - Published at: 7 years agoIngredients
- 1 lb ground pork
- 2 oz fresh breadcrumbs
- 1 None onion, finely chopped
- 1 None large egg, lightly beaten
- 2 tbsp rosemary leaves, chopped
- 1 tbsp olive oil
- 1/2 lb bacon, coarsely chopped
- 2 cloves garlic, crushed
- 24 oz canned tomato puree
- 14 oz can cannellini beans, rinsed, drained
- None None cooked polenta, to serve
- None None chopped parsley, to serve
Method
- For the meatballs, combine pork, breadcrumbs, onion, egg and rosemary. Season to taste and mix well. Roll tablespoons of mixture into rough balls. In a large frying pan, heat oil on high. Cook meatballs 3-5 mins, shaking pan to brown all over. Remove and set aside.
- Add bacon to same pan. Cook 3-4 mins, until golden. Add garlic and cook 30 seconds. Reduce heat to medium. Mix in tomato puree and bring to a simmer. Arrange meatballs in sauce. Simmer, covered, 10-12 mins until cooked through. Add beans and heat 1-2 mins. Serve with polenta and garnish with chopped parsley.
