Sausage meatballs

Did you know that pork mince leads to a much more moist meatball than it’s beef counterpart? And, we’ve taken the hard work out for you!

Our Caramelised Porkers make a marvellous meatball, for a Valentine’s Day dinner worthy of Lady and the Tramp themselves. Watch the video here


1 pack Jolly Hog Caramelised Porker, removed from skins
1 large white onion or two small ones, chopped
3 cloves garlic, crushed
1 red chilli, finely chopped
1 tin chopped tomatoes
300ml vegetable stock
1 tbsp Tomato puree
1 tbsp dried oregano
1 tbsp dried basil
1 tsp salt
1 tsp black pepper
Fresh Basil


  • Use ½ a sausage for each meatball, and roll into a ball. Fry over a medium heat, in a little oil, until  the outsides begin to brown. Remove meatballs from the pan, and leave aside until the sauce is ready.

  • In the same pan, fry onions until they begin to soften. Then add the garlic and chilli with the oregano, dried basil, salt  and pepper.

  • Add the tomato paste, stock and chopped tomatoes (add more than one tin if you prefer a wet sauce) and simmer for approx 30 minutes over a medium-low heat.

  • Add the meatballs back into the sauce and cook for a further 15 minutes, checking that the meatballs are cooked through.

  • Serve with spaghetti, grated parmesan and fresh basil.

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