500g pork mince
1 onion, finely diced
1 handful of parsley, finely chopped
1 tsp garlic powder
4 tbsp breadcrumbs
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tbsp mixed herbs
1 tsp cumin
1/2 cup of grated parmesan
2 cloves garlic, crushed
1/2 cup cream
520g LaBella Buon Appetito Bolognese Pasta Sauce
400g spaghetti pasta, cooked
Parmesan and Parsley to serve
In a bowl combine together all of the ingredients for the pork meatballs and roll into small balls, chill in the fridge until ready to fry. I had about 30 small meatballs.
Heat the olive oil in a large frypan brown pork meatballs on all sides then remove and cover with foil.
To make the tomato sauce, sauté the onion and garlic until soft. Stir in the crushed tomatoes, mixed herbs and sugar then simmer for a few minutes. Season with salt and pepper
Add the meatballs back to the hot tomato sauce and simmer for five minutes turning meatballs to coat all over in the sauce.
Pour in the cream and then gently stir meatballs and sauce until mixed in.
Serve your meatballs on top of cooked pasta (I used fresh linguine) with lots of freshly grated Parmesan and season with salt and pepper.