Indulge in the culinary delights of free-range pork mince—a versatile and ethically sourced treasure that combines remarkable flavor with conscientious farming. Our free-range pork mince is meticulously sourced from contented pigs raised in open spaces, reflecting our unwavering commitment to sustainable agricultural practices. Explore the world of free-range pork mince, a nutrient-rich cut that harmoniously unites delectable taste with a dedication to environmental responsibility.
Recipe: Classic Pork Mince Meatballs
- 1 pound pork mince
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup tomato sauce
- Fresh basil leaves, for garnish
- Cooked spaghetti or crusty bread, for serving
- In a mixing bowl, combine breadcrumbs and milk. Allow them to soak for a few minutes.
- Add pork mince, grated Parmesan cheese, egg, minced garlic, chopped onion, dried oregano, dried basil, salt, and black pepper to the breadcrumb mixture.
- Gently mix the ingredients until well combined.
- Form the mixture into meatballs, roughly 1 to 1.5 inches in diameter.
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Place the meatballs in the skillet and brown them on all sides, turning as needed. This should take about 5-7 minutes.
- Remove the browned meatballs from the skillet and set them aside.
For Preparing Tomato Sauce:
- In the same skillet, add crushed tomatoes and tomato sauce. Season with salt and black pepper.
- Stir to combine and bring the sauce to a gentle simmer.
- Return the meatballs to the skillet and simmer them in the sauce for 20-30 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Serve the classic free-range pork mince meatballs over cooked spaghetti or with crusty bread for a delightful meal.
- Garnish with fresh basil leaves for a burst of color and flavor.