This 'nduja meatballs recipe was in the November 2021 Delicious magazine...there was LOADS of delicious recipes in it...and i've made a few! There's already a few meatballs recipes here on Felly Bull, and they're all yummy in their own right.
'Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy and in this recipe it adds a lovely warmth to tender pork meatballs in a full of flavour rich tomato sauce. Enjoy with spaghetti, polenta or rice - yum!
Tips
- Make ahead and freeze - cook the sauce and meatballs, then portion and freeze for up to 3 months. Defrost, then reheat until piping hot and serve with pasta, polenta or rice.
- This ‘nduja meatballs recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
Latest Recipes
Ingredients
- 500g pork mince
- 100g soft white breadcrumbs
- 70g ’nduja, chopped – or use chorizo
- 0.5 a small bunch of parsley, finely chopped
- 1 medium egg yolk
- 0.5 tsp fine sea salt
- 3 tbsp olive oil, plus a drizzle
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 3 x 400g tins chopped tomatoes
- large pinch of sugar
- 150ml whole milk (I use semi-skimmed milk)
- salt and freshly ground black pepper
To serve:
- 375g cooked pasta (spaghetti, tagliatelle or your choice), polenta or rice
- grated parmesan, to garnish
- a few basil leaves, chopped (optional)
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Put the mince in a large mixing bowl with the breadcrumbs, ’nduja, parsley, egg yolk and salt. Squish together with your hands until well combined. Divide the mixture into 15 balls, setting aside on a plate, or cover and chill until needed.
- Heat 2 tbsp of the oil in a hob-safe casserole (with a lid) over a low heat, add the onion and a pinch of salt, then fry for 10 to 12 minutes or until softened and translucent. Add the garlic and cook for 2 more minutes. Stir in the tomatoes with a large pinch of sugar, cover and cook for 10 minutes over a low heat, then stir in the milk. Season to taste.
- Meanwhile, heat the remaining oil in a frying pan. Add the meatballs and fry over a medium heat for 5 minutes, turning often, until evenly browned. Transfer the meatballs to the pan of tomato sauce. Put the lid on and simmer gently for 40 minutes.
- Serve the meatballs tossed with cooked pasta (or on top of cooked polenta or rice), topping with grated parmesan, basil leaves (optional) and a drizzle of oil to finish.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
'Nduja Meatballs
Ingredients
- 500g pork mince
- 100g soft white breadcrumbs
- 70g ’nduja chopped – or use chorizo
- 0.5 a small bunch of parsley finely chopped
- 1 medium egg yolk
- 0.5 tsp fine sea salt
- 3 tbsp olive oil plus a drizzle
- 1 onion finely chopped
- 1 large garlic clove crushed
- 3 x 400g tins chopped tomatoes
- large pinch of sugar
- 150ml whole milk I use semi-skimmed milk
- salt and freshly ground black pepper
To serve:
- 375g cooked pasta spaghetti, tagliatelle or your choice, polenta or rice
- grated parmesan to garnish
- a few basil leaves chopped (optional)
Instructions
- Put the mince in a large mixing bowl with the breadcrumbs, ’nduja, parsley, egg yolk and salt. Squish together with your hands until well combined. Divide the mixture into 15 balls, setting aside on a plate, or cover and chill until needed.
- Heat 2 tbsp of the oil in a hob-safe casserole (with a lid) over a low heat, add the onion and a pinch of salt, then fry for 10 to 12 minutes or until softened and translucent. Add the garlic and cook for 2 more minutes. Stir in the tomatoes with a large pinch of sugar, cover and cook for 10 minutes over a low heat, then stir in the milk. Season to taste.
- Meanwhile, heat the remaining oil in a frying pan. Add the meatballs and fry over a medium heat for 5 minutes, turning often, until evenly browned. Transfer the meatballs to the pan of tomato sauce. Put the lid on and simmer gently for 40 minutes.
- Serve the meatballs tossed with cooked pasta (or on top of cooked polenta or rice), topping with grated parmesan, basil leaves (optional) and a drizzle of oil to finish.
Notes
- Make ahead and freeze - cook the sauce and meatballs, then portion and freeze for up to 3 months. Defrost, then reheat until piping hot and serve with pasta, polenta or rice.
- This ‘nduja meatballs recipe is easily adapted if you’re cooking for less or more people.
Leave a Reply