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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How to make this '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 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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'Nduja Meatballs
Equipment
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.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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