Directions:
- Put the passata, sugar, oregano, garlic powder and chilli flakes in a large pan and heat gently.
- Put the fresh garlic, chilli, parsley and lemon rind into a processor and whizz together until finely chopped. Add the bread and whizz to make crumbs, then add the pork mince, egg and seasonings, and pulse briefly until well blended-don't over do it though!
- Shape the mixture into about 20 small meatballs and drop them into the sauce and simmer about 20 minutes.
- Preheat the oven to 220 degrees. Cook the pasta according to packet instructions, then drain and toss with the sauce. Transfer to an ovenproof dish and scatter with the parmesan and some freshly ground black pepper. Bake for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5210.71 Kcal (21816 kJ) | ||
| Calories from fat | 42.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Cholesterol | 80mg | 27% | |
| Sodium | 849.08mg | 35% | |
| Potassium | 296.26mg | 6% | |
| Total Carbs | 29.04g | 10% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 5.78g | 23% | |
| Protein | 21.6g | 43% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 2.3mg | 13% | |
| Calcium | 187.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 1441.21 Kcal (6034 kJ) | ||
| Calories from fat | 11.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 7% | |
|---|---|---|---|
| Cholesterol | 22.13mg | 27% | |
| Sodium | 234.84mg | 35% | |
| Potassium | 81.94mg | 6% | |
| Total Carbs | 8.03g | 10% | |
| Sugars | 1.06g | 15% | |
| Dietary Fiber | 1.6g | 23% | |
| Protein | 5.97g | 43% | |
| Vitamin C | 7.6mg | 46% | |
| Iron | 0.6mg | 13% | |
| Calcium | 51.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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