Method
1. In a large bowl, mix the mince, onion, garlic, pickled walnuts, egg, breadcrumbs, tomato purée, oregano, salt, and pepper. Shape into small meatballs.2. Heat olive oil in a frying pan over medium heat. Brown the meatballs on all sides (about 10–12 minutes). Remove and set aside.
3. In the same pan, add olive oil and gently cook the chopped pickled walnut for 1 minute. Add chopped tomatoes, tomato purée, sugar, balsamic vinegar, and green peppercorns. Simmer for 10–15 minutes until thickened. Season to taste.
4. Return the meatballs to the pan and simmer in the sauce for 10 minutes until cooked through.
5. Meanwhile, cook pasta according to packet instructions. Drain and toss with a little olive oil.
6. Spoon the meatballs and sauce over the pasta. Garnish with fresh parsley or grated cheese if desired.
Tip
Meatballs and sauce can be frozen for up to 2 months. Defrost overnight and reheat gently. Meatballs can also be air fried at 180°C for 10–12 minutes.Ingredients
500g beef or lamb mince
1 small onion, finely chopped
2 cloves garlic, minced
5 Opies Pickled Walnuts, finely chopped
2 eggs
150g breadcrumbs - fresh
1 tbsp tomato purée
1 tsp dried oregano
20g fresh chopped parsley
Salt and pepper to taste
Olive oil for frying
1 tbsp olive oil
1 tin chopped tomatoes
1 tbsp tomato purée
1 tbsp balsamic sugar
1 tsp sugar
1 tsp spiced malt vinegar (from jar)
1–2 tsp Opies Green Peppercorns
Salt and pepper to taste
300g dried pasta (spaghetti, penne, or tagliatelle)
Fresh parsley or grated cheese (optional)
