Pork and Oregano Keftedes with Tomato Sauce
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Ingredients
- 500 g pork mince
- 1 onion
- 2 garlic cloves
- 1 tsp dried oregano
- 50 g fresh breadcrumbs
- 1 eggs
- 400 g tinned chopped tomatoes
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 432 kcal
- Protein
- 28.4 g
- Carbohydrate
- 12.8 g
- of which sugars
- 5.8 g
- Fat
- 29.5 g
- of which saturates
- 8.3 g
- Fibre
- 2 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely grate the onion and crush the garlic. Mix the pork mince, grated onion, half the garlic, dried oregano, breadcrumbs and egg in a bowl. Season well and shape into 16 meatballs.
- 2
Heat 2 tablespoons of the olive oil in a large frying pan and fry the meatballs for 10 to 12 minutes, turning often, until browned all over and cooked through with no pink remaining. Set aside.
- 3
Add the remaining oil and garlic to the pan for 30 seconds, then stir in the tinned chopped tomatoes. Season well and simmer for 10 minutes.
- 4
Return the meatballs to the sauce and simmer for a further 5 minutes until piping hot throughout.
- 5
Serve hot with the sauce spooned over.
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