Calabrian-style meatballs
Prep time: 1 hr 25 minsTotal time: 
Calabrian-style meatballs
Soaked bread keeps these ’nduja-spiced meatballs deliciously juicy. Shaping them takes a bit of time, but you’ll be rewarded with enough for a speedy dinner the next day. If you want this recipe to serve 4, see Cook's Tip for what to make with any leftovers
Prep time: 1 hr 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 x 750g pack 10% fat pork mince
- 1 x 60g pack Inspired to Cook Italian ’Nduja (or 1 x 85g jar Taste the Difference ’Nduja Paste)
- ½ x 30g pack flat-leaf parsley, leaves chopped
- 1 medium egg, beaten
- 1 tsp fine salt
- 6 slices medium-sliced white bread, crusts removed
- 2 tbsp olive oil, to fry
For the sauce
- 2 tbsp olive oil
- 3 red peppers, deseeded and sliced
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 4 x 400g tins chopped tomatoes
- 2 tsp caster sugar
To serve (double if serving 8)
- 1kg floury potatoes (such as maris piper), cut into chunks
- 100ml whole milk
- 3 tbsp extra virgin olive oil
- 70g parmesan, grated, plus extra to serve
- handful fresh basil leaves (optional)
Step by step
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Line a large baking tray (that will fit in the fridge) with baking paper. Put the pork mince in your largest bowl. Add the ’nduja, broken into small pieces (or added straight from the jar if using the paste), parsley, egg and 1 teaspoon of fine salt. Roughly tear half the bread and place in a food processor, then whizz to crumbs and add to the bowl. Fill a separate bowl with cold water, then soak the remaining bread slices in this for just 1 minute. Drain off the water and squeeze out as much excess from the bread as you can, then crumble it into the meatball mixture. Squish everything together with your hands for 2 minutes until well combined. Weigh the meatball mixture and, with slightly damp hands, shape into 32 equal-size balls, transferring them to the prepared tray as you go. Loosely cover and chill in the fridge for at least 1 hour (or up to 48 hours ahead).
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Meanwhile, for the sauce, heat the oil in a large sauté pan or casserole over a medium-high heat. Add the peppers and cook for 10 minutes, stirring occasionally, until softened. Reduce the heat to medium, stir in the onion, cover with a lid and cook for 10-12 minutes. Add the garlic and cook for a further 2 minutes, stirring. Tip in the tomatoes, sugar and some seasoning, then simmer, uncovered, for 20 minutes until slightly thickened. Set aside.
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To cook the meatballs, heat 1 tablespoon of olive oil in a large nonstick frying pan over a medium-high heat. In 2-3 batches, cook the meatballs, turning occasionally, until evenly browned all over (8-10 minutes). Set aside on a plate while you fry the rest, adding the remaining 1 tablespoon of oil as necessary.
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For the olive oil mash, put the potato chunks in a pan and cover with cold salted water. Bring to the boil, then cook for 18-20 minutes or until tender.
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Meanwhile, return the tomato sauce to a simmer and add the meatballs. Cover with a lid and simmer gently for 15 minutes, or until cooked through.
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Once the potatoes are cooked, drain in a colander and leave to steam dry for a few minutes. Heat the milk in the same pan over a very low heat until steaming. Add the extra virgin olive oil, then return the potatoes to the pan, along with the parmesan. Mash well until smooth and creamy. Season to taste.
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To serve, divide the olive oil mash among four serving plates, then spoon over half the meatballs and sauce. Top with extra parmesan and some fresh basil leaves, if liked.
Any leftovers? Why not try making meatball and orzo bake...
Cook 250g orzo pasta in salted boiling water for 1 minute less than pack instructions, then drain. Meanwhile, gently reheat the leftover meatballs and sauce in a frying pan. Stir through the cooked orzo, spoon into an oven dish (or leave in the pan if ovenproof), and sprinkle with 250g of mixed grated cheddar and mozzarella. Cook under a medium-hot grill for a few minutes until melted and golden.
