Spaghetti meatballs with pork

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pork spaghetti meatballs

Spaghetti meatballs is always a family favorite,  using pork or turkey makes a pleasant change. This  recipe  originates  from french cuisine using spices such as  garlic , mustard, tarragon,  salt and pepper to  season the pork meat balls,   which are  then gently poached in a rich  tomato sauce.

Spices used in this recipe

  • garlic powder

    Garlic Powder

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    Garlic Powder

    Product description

    Garlic is obtained from a perennial plant and is member of the lily family, and relative to the onions. Garlic powder has a bitter-sweet flavour and a pungent aroma similar to fresh garlic. However Garlic powder have been roasted and dried and thus have a subtler flavour than fresh garlic.

    The spice people carry these garlic products; garlic granules, garlic powder and garlic flakes smoked

    SKU: B00502
    $3.45
  • celery salt seasoning

    Celery Salt Seasoning – Mild

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    Celery Salt Seasoning – Mild

    Product description

    Seasoned salts have become a popular and healthier alternative way to season all manner of dishes. Our blend has celery seeds, sea salt, thyme, sage, oregano, onion, garlic and pepper. They add a tasty flavour without being spicy or dominating the dish. The use of celery salt seasoning means less salt is needed to bring out the flavour of the dish.

    SKU: B0016
    $3.45
  • Oregano Leaves

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    Oregano Leaves

    Product description

    Oregano, one of the most popular herbs worldwide, is a member of the mint family and often called wild marjoram. It is a small herb with dark-green leaf and is known for its bold, warm, balsamic herb flavour, with a slightly bitter taste. Its strong flavour marries well with tomato and basil making it a vital ingredient for authentic Italian and Greek cooking. It is also perfect addition to garlic for the Mediterranean, Philippine and Mexican cuisine.

    SKU: B0078
    $3.45
  • mustard powder

    Mustard Powder

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    Mustard Powder

    Product description

    Mustard powder is made when the yellow seeds are finely milled, and are used more often than the whole seeds as it provides more flavour with less effort. Mustard powder has a mild and slight sweet flavour and pungent aroma. The powder can be mixed with water to form a mustard paste to flavour bbq meats. It releases an earthy aroma when cooked and a savoury and tangy taste. Yellow powder is commonly used in the Western cuisine. It is key ingredient in the Indian blend Panch Phora.

    The spice people carry these mustard products; mustard seeds black, mustard seeds yellow and mustard powder.

    SKU: B00715
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  • Tarragon Leaves

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    Tarragon Leaves

    Product description

    Tarragon leaves are one of the four fines herbs and a  key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a  slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.

    SKU: B0105
    $3.45
  • Pepper Black Ground

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    Pepper Black Ground

    Product description

    Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.

    The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.

    SKU: B0084
    $3.45

Method

  1. To make the meat balls:  Combine  all the meatball ingredients into a large bowl. Using your hands  mix thoroughly, kneading the mixture until sticky enough to form small golf ball size balls. Use your hands to form the meat balls, using enough pressure to keep the ball shape.  Cover with  glad wrap and refrigerate for 15 min, while you prepare the sauce  base.

  2. Heat the oil in a large deep dish pan on the stove and add the onion and garlic. Saut’e until  the onion is translucent approx 5 min. Add the oregano, tomato, salt and sugar and simmer.

  3. Gently place the meat balls into the simmering sauce and cover . Simmer for 45 min and check to make sure it doesn’t dry out. Additional water may be added during cooking. The long slow cooking method keeps the pork tender and moist.

  4. Cook the pasta  as per packet instructions.
    Serve the  spaghetti  meat balls with pasta and garnish with parmesan and oregano.

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