Catherine’s Sesame Pork Meatballs with Pappardelle

Ballyknocken letter B

Sesame Pork Meatballs with Pappardelle Pasta

The Italian side of my family might well tut tut for suggesting pappardelle with Asian-influenced meatballs, but they’re a cracking good combination

Serves 4

For the pork meatballs:

  • 500g lean minced pork
  • 4 spring onions, finely chopped
  • 2 garlic cloves, chopped
  • 100g fresh breadcrumbs
  • 30g sesame seeds, toasted
  • 2 tsp wholegrain mustard
  • 3 tbsp oyster sauce
  • 1 egg, beaten
  • Salt and freshly ground black pepper
  • Sunflower oil
  • For the Pappardelle pasta:
  • 300g pappardelle pasta
  • 3 tbsp butter
  • 2 tbsp sweet chilli sauce
  • 1 tsp sesame oil
  1. Combine the pork mince, spring onions, garlic, breadcrumbs, sesame seeds, oyster sauce, mustard, beaten egg and salt and pepper in a bowl and mix well. Fry a tiny piece of the mixture and check for seasoning, adjusting the main mixture if required.
  2. Using wet hands, roll the mixture into 20 meatballs.
  3. Put a large pot of water on to boil for the pasta.
  4. Heat a frying pan over a medium heat. Add some oil and sauté the meatballs for about 10 minutes, until cooked through.
  5. Meanwhile, cook the pappardelle according to the instructions on the packet. Drain and toss with the butter, sweet chilli sauce and sesame oil.
  6. Divide the pasta immediately between 4 plates and place the meatballs on top.

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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