Tender pork meatballs seasoned with ginger, spring onion, Shaoxing wine and savoury Asian sauces, simmered in a rich tomato sauce and served over spaghetti.
Prep Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Serves: 4–6
Cuisine: Chinese-inspired
Course: Main Dish
Tags: Pork Recipes · Pasta Recipes · Meatball Recipes · Family Meals
Ingredients
For the Spaghetti
- 500g spaghetti
For the Pork Meatballs
- 500g fatty minced pork
- 1 tsp fresh ginger, grated
- 5 spring onions, trimmed and finely chopped
- 3 medium eggs
- 1 tbsp cornflour
- 100–125g breadcrumbs
- 4 tbsp Shaoxing wine or dry sherry
- 1 tbsp premium oyster sauce
- 1 tbsp double deluxe soy sauce
- 1 tsp premium dark soy sauce
- 1 tbsp caster sugar
- Vegetable oil, for frying
For the Tomato Sauce
- 800g canned chopped tomatoes
- 1 tbsp double deluxe soy sauce
- 2 tbsp premium oyster sauce
- 1 large white onion, chopped
- 3 cloves garlic, minced
Method
1. Prepare the meatball mixture
Add the minced pork, grated ginger, spring onions, eggs, cornflour, breadcrumbs, Shaoxing wine, oyster sauce, soy sauce, dark soy sauce and caster sugar to a large mixing bowl.
Mix thoroughly until everything is well combined.
Start with 100g breadcrumbs. If the mixture is too wet to shape, gradually add more breadcrumbs. If it becomes too dry, add a small amount of cold water.
The mixture should be soft but firm enough to form into balls.
2. Shape and brown the meatballs
Shape the pork mixture into approximately 24–28 meatballs, depending on your preferred size.
Heat a large sauté pan over medium heat and add a little vegetable oil.
Brown the meatballs on all sides.
Work in batches if necessary to avoid overcrowding the pan.
Once browned, remove the meatballs and set aside.
3. Prepare the tomato sauce
Add the remaining oil to the same pan.
Add the chopped onion and garlic and cook over medium heat, stirring occasionally, until softened and lightly caramelised.
Add the double deluxe soy sauce and oyster sauce.
Cook for approximately 1 minute over low heat.
4. Add the tomatoes
Pour the chopped tomatoes into the pan and stir well.
Bring the sauce to a gentle simmer.
Cook over low heat for approximately 20 minutes, allowing the sauce to reduce and develop flavour.
5. Simmer the meatballs
Return the browned meatballs to the tomato sauce.
Cover and simmer for approximately 15 minutes, or until the meatballs are cooked through.
6. Cook the spaghetti
While the meatballs are simmering, bring a large pot of salted water to a boil.
Add the spaghetti and cook according to the packet instructions until al dente.
Drain well.
7. Serve
Transfer the cooked spaghetti to a large serving bowl or individual plates.
Spoon the pork meatballs and tomato sauce generously over the spaghetti.
Serve immediately.
Notes
- For tender meatballs: Avoid overmixing the pork mixture once the ingredients are combined.
- Adjust the breadcrumbs: The amount needed can vary depending on the size of the eggs and moisture in the pork.
- Brown before simmering: Browning the meatballs gives them extra flavour while helping them hold their shape in the sauce.
- Make ahead: The meatballs and sauce can be prepared in advance and reheated gently before serving.
- Serving suggestion: Add chopped spring onion on top for extra freshness and colour.
