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.
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Click here for all meatball dishes, and here to browse pork recipes.
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Set the mood for a romantic evening with some delicious food...whether it's just you cooking for your loved one, or you cook together!
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 clove garlic, 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, linguine or your choice of pasta shape!), 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.
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My slow cooker is one of my favourite pieces of kitchen equipment! You can make so many different types of food in it...seriously tender pulled meat, curries, pasta dishes, ragus and stews, soups and Sunday roasts - the list is endless. From the many slow cooker recipes on Felly Bull, I've picked out 13 of my favourites...
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'Nduja Meatballs
Ingredients
- 500 g (1.1 lb) pork mince
- 100 g (3.5 oz) soft white breadcrumbs
- 70 g (2.5 oz) ’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 clove garlic crushed
- 3 x 400 g (42 oz) chopped tomatoes
- large pinch of sugar
- 150 ml (½ cup) whole milk (I use semi-skimmed milk)
- salt and freshly ground black pepper
To serve:
- 375 g (13.2 oz) cooked pasta (spaghetti, tagliatelle, linguine or your choice of pasta shape!), 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.
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