Pork meatballs with a cheesy crumb topping

1 onion
1 garlic clove 
25g reduced-fat cheddar cheese
1 slice of wholemeal bread or 25g breadcrumbs
250g lean pork mince
1 x 15ml spoon dried mixed herbs
Black pepper
1 x 15ml spoon oil or spray oil
1 x 400g can chopped tomatoes
1 x 15ml spoon tomato purée
50ml water

Chopping board x2, sharp knife, grater, food processor, small bowl, mixing spoon, large mixing bowl, large non-stick heatproof frying pan, plate, heat-resistant spoon, heatproof dish (if needed).

1. Prepare the ingredients:

• peel and finely chop the onion;
• peel and crush or finely chop the garlic clove;
• grate the cheese;
• blitz the bread into breadcrumbs;
• mix the cheese and breadcrumbs together in a small bowl.

2. Put the mince, half of the onion, garlic and herbs in a bowl. Keep the other half separate. Season with black pepper.

3. Mix the mince mixture well and shape into about 8 walnut-sized meatballs. Thoroughly wash and dry hands after touching the raw meat.

4. Heat the oil in a large non-stick heatproof frying pan and cook the meatballs for 8-10 minutes all over until brown. Transfer to a plate lined with kitchen paper to drain any excess fat.

5. Add the remaining onion, garlic and herbs to the empty frying pan.

6. Cook for 4-5 minutes until soft, but not coloured. 

7. Add the chopped tomatoes, tomato purée and 50ml water. Season with black pepper.

8. Bring to the boil and reduce the heat to a simmer.

9. Return the meatballs to the pan and simmer for 10 minutes in the tomato sauce.

10. Preheat the grill to a moderate heat.

11. Sprinkle the mixed cheese and breadcrumbs over the meatballs, place the pan under the preheated grill and heat for 3-4 minutes until the cheese melts and the breadcrumbs are golden and crispy. If the frying pan is not heatproof, transfer to a heatproof dish.

12. Serve the meatballs with cooked pasta shapes or crusty bread and a crisp salad or seasonal green vegetables.

• For a vegetarian alternative: Use a plant-based mince. If using a mycoprotein, e.g. Quorn, you may need to add a small amount of beaten egg to the mixture to help it hold together. Alternatively, try using a food processor to mix the ingredients.
• Beat the budget: Blitz stale bread into breadcrumbs and store in the freezer until needed instead of purchasing. A grater can be used instead of a food processor.
• Reduce food waste: Use up vegetables from your fridge that will otherwise go to waste and add them to the sauce, such as grated carrots or courgettes, or sliced mushrooms.
• Serving suggestion: Serve with wholemeal pasta, a side salad or seasonal veg. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free bread when making the breadcrumbs. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. This nutritional analysis does not include a serving of pasta. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?