Pork meatballs in tomato sauce

Serves: people

Succulent, aromatic and great value family meal. These meatballs are a great source of protein, iron and antioxidant nutrients. Any leftovers are great with wholemeal pasta for lunch the following day.

INGREDIENTS

500 g lean ground pork, preferably organic, 9% fat
1 apple
1 egg
100 g wholemeal breadcrumbs
4 sprigs fresh thyme
400 g tin chopped tomatoes
1 tablespoon olive oil
1 clove garlic
1 teaspoon balsamic vinegar
black pepper
Sea salt
Olive oil or rapeseed oil for frying

INSTRUCTIONS

Peel and coarsely grate the apple. Wash and finely chop the thyme leaves, reserving a complete sprig.
Put the meat into a mixing bowl and break the egg into it. Add the thyme leaves, 4 tablespoons of the breadcrumbs, the grated apple, ½ a teaspoon of salt and a generous grind of black pepper.
Mix everything together well. Your hands are best for this job.
Divide the mixture into balls the size of golf balls. Roll these into the remaining breadcrumbs. Chill for 10-15 minutes.
Meanwhile, prepare the sauce. Peel and bash the garlic. Heat the olive oil in a pan, add the garlic clove and fry until golden. Add the tomatoes and thyme sprig. Stir well.
After a couple of minutes add the balsamic vinegar, ½ a teaspoon of salt and a good grind of black pepper. Turn the heat down and simmer for 15 minutes.
Heat some oil in a large frying pan. Add the meatballs and fry, turning occasionally so they cook evenly. The meatballs will be cooked in 10 minutes.
Lift the meatballs out of the pan and place on kitchen paper to drain off the excess oil.
Add the meatballs to the tomato sauce and cook for 2 minutes until warmed through.
Remove the garlic clove before serving.