Pork & rosemary meatballs with pasta

This pork and rosemary meatball dish is packed full of Italian flavours, even down to the angel hair pasta.

  • 30 mins cooking
  • Serves 4
  • Print


Pork & rosemary meatballs with pasta
  • 500 gram minced pork
  • 1 brown onions (200g), chopped finely
  • 2 clove garlic, crushed
  • 1/4 cup (15g) stale breadcrumbs
  • 1 egg, beaten lightly
  • 1 1/2 tablespoon coarsely chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) dry red wine
  • 700 gram bottled tomato pasta sauce
  • 1 cup (250ml) water
  • 375 gram angel hair pasta
  • 1/3 cup (25g) finely grated parmesan


Pork & rosemary meatballs with pasta
  • 1
    Combine pork, half the onion, half the garlic, the breadcrumbs, egg and rosemary in a large bowl. Using damp hands, roll heaped tablespoons of mixture into balls.
  • 2
    Heat oil in a large saucepan over medium heat; cook remaining onion and garlic, stirring, until onion softens. Stir in paste; cook, stirring, 2 minutes. Add wine, pasta sauce and the water; bring to the boil.
  • 3
    Carefully drop the meatballs into the sauce; simmer 10 minutes or until meatballs are cooked through.
  • 4
    Meanwhile, just before the meatballs are cooked, cook pasta in a large saucepan of boiling water until almost tender; drain.
  • 5
    Serve pasta topped with meatballs, scatter with cheese.

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