Method
1. Make the meatballs: In a large bowl, mix the mince, onion, garlic, pickled walnuts, egg, breadcrumbs, tomato purée, oregano, salt, and pepper. Shape into small meatballs.2. Cook the meatballs: 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. Make the sauce: 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. Combine: Return the meatballs to the pan and simmer in the sauce for 10 minutes until cooked through.
5. Cook the pasta: Meanwhile, cook pasta according to packet instructions. Drain and toss with a little olive oil.
6. Serve: 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
For the meatballs:
• 500g beef or lamb mince
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 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
For the sauce:
• 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 Opies Pickled Walnut, finely chopped
• 1–2 tsp Opies Green Peppercorns
• Salt and pepper to taste
To serve:
• 300g dried pasta (spaghetti, penne, or tagliatelle)
• Fresh parsley or grated cheese (optional)
