Herby Pork Meatballs with Linguine

Herby Pork Meatballs with Linguine, served on a white plate, topped with parsley and Parmesan cheese
  • 4 servings
  • Cook 25 mins, 20 mins to prepare
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  • 300g leftover pork, chopped into pieces
  • 75g fresh breadcrumbs
  • I small lemon, grated zest
  • 2tbsp chopped fresh flat leaf parsley
  • 1 large egg
  • 2tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely sliced
  • 700g passata
  • 400g linguine or spaghetti pasta
  • 4tbsp fresh Parmesan cheese, finely grated


1 Place the pork in a food processor and pulse a few times until you have a coarse, mince-like mixture. Transfer to a bowl and stir in the breadcrumbs, lemon zest, parsley and a pinch of salt and ground black pepper. Add the egg and mix until the mixture all comes together. Shape into about 20 small meatballs.

2 Heat half the olive oil and fry the meatballs for a few minutes in a large frying pan until golden all over. Set aside.

3 Add the remaining oil to the frying pan, heat then add the onion and cook for 5 minutes until starting to soften. Stir in the garlic and cook for 1 minute.

4 Pour in the passata, bring to a gentle simmer and cook for 10 minutes, adding a little extra water to loosen the sauce if needed.  Add the meatballs and cook for a further 10 minutes stirring into the sauce carefully.

5 Meanwhile, put a large pan of water onto boil and cook the linguine or spaghetti according to packet instructions. Drain and serve in bowls topped with the meatballs and sauce. Serve scattered with Parmesan cheese.


If you are going to store leftover roast to make this recipe, cool it as quickly as possible (ideally within 90 minutes) cover it and place into the fridge. Always use your leftovers within two days of storage. Ensure you cook this recipe until it’s steaming hot throughout and importantly, never reheat leftovers more than once.