‘Today, it is time for meatballs!’ says Hugh on a very regular basis!

This is a really versatile recipe, just alter the meat and the seasonings to suit your mood on the day and your Spice, herb and seasoning supply! This version is made with pork – And it can also be used to make burgers 🙂 Lemon grass, chorizo, pimento and chilli all work well.


  • 500g good quality mince (pork, beef, veal, turkey, chicken or a mix!)
  • 1 egg
  • 2 small packets Italian crackers or stack of 8 crackers, crushed
  • Chopped garlic clove
  • 2 finely sliced spring onions
  • Good shake of pimenton
  • Shredded basil leaves
  • Salt and pepper.

Mix everything together in a large bowl with your hands until everything is well combined.

Form meatballs of the desired size – this amount feeds 4 generously and usually a little left over for an emergency freezer dinner. Pop in the fridge for 45 minutes while you make the sauce.

An onions, garlic clove, pinch of chilli, pinch of salt and sugar and enough passata to feed you, left to cook down for 45 minutes; then add some shredded basil and whizz with a blender if you like a smooth sauce.

When you are ready to eat, put the water on to boil for the pasta.

Gently fry the meatballs while the pasta is cooking: slow is best, with the occasional shake allowing them to form a sticky, salty, scrummy crust.

Serve with pasta of your choice and fresh bread to mop up the juices. And Parmesan of course!

The meatballs are also great served with rice, mashed potatoes, cous cous, jammed in a sandwich or just a green salad.

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