by: This Little Piggy Loves Food

A great easy dish the whole family will enjoy


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serves: 4

500 g pork mince (we actually used 250g mince and 250g sausage meat)

12 (125 g) / mozzarella balls

300 g pasta (we used rigatoni as we had some left over but you could use linguine or spaghetti or whatever you prefer)

100 g sun-blush tomatoes

Salt and pepper

150 g fresh pesto

Olive oil

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 540

  • Total Fat: 28 g
  •     Saturated Fat: 10 g
  •     Trans Fat: 0 g
  • Cholesterol: 95.6 mg
  • Sodium: 721.9 mg
  • Total Carbs: 37 g
  •     Dietary Fiber: 7.8 g
  •     Sugars: 10 g
  • Protein: 37.7 g

how is this calculated?

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1.  In a large bowl mix the pork with 2 tablespoons of pesto and season well.

2.  Take a golf ball sized piece of mixture and flatten it.

3.  Place a piece of mozzarella on top.

4.  Then mould the pork mixture around the cheese and shape into a ball. This was a messy business!

5.  Continue until you have used up all the meat and mozzarella - you should have 12 meatballs. Cover with cling film and chill in the fridge for at least 30 minutes, or longer if you can (I chilled them for 4 hours).

6.  When you are ready to eat, cook the pasta in salted boiling water according to the packet instructions - mine took 13 minutes.

7.  Heat a non stick frying pan and add a dollop of olive oil and fry the meatballs for 10-12 minutes, turning a couple of times. I overdid the olive oil and so there was a lot of "spit" - I even had to wear an apron!!

8.  After draining the pasta, mix in the remaining pesto.

9.  Finally stir in sun-blush tomatoes and serve immediately with some shavings of Parmesan.

10.  Even though making and cooking the meatballs isn't the easiest process and I had said to myself I wouldn't do them again, I changed my mind when we were eating - they were very very good, I loved the mozzarella inside them and the combination of the pork and pesto. I had also believed this wouldn't be very good as there isn't really a proper sauce but once again I was mistaken. Arabella loved this as she adores pesto and Pascal really enjoyed it as he doesn't like too much sauce. Alternatively you could mix it up and have the meatballs with a rich tomato sauce and they could be made with either beef, turkey or pork mince - the choice is yours but I will be sticking with this recipe and will definitely be cooking it again.

Cooks' note:
Plus at least 30 minutes for chilling.

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