Print Recipe Print Recipe

Pork Balls with Roast Red Pepper Sauce


  • 2 large red peppers, ribbed and coarsely chopped
  • 500 g ripe tomatoes, quartered
  • 3 - 6 large cloves of garlic, kept whole
  • salt, milled black pepper and sugar
  • olive oil
  • 1 egg, beaten
  • 1 slice bread, crumbled
  • 1 clove garlic, chopped finely
  • 900 g pork mince
  • 125 ml grated parmesan cheese (mature cheddar could be used)
  • 3 – 5 ml salt (to taste)
  • 3 – 5 ml milled black pepper (to taste)
  • 45 ml finely chopped spring onion
  • 15 ml chopped fresh thyme
  • oil and butter for frying
  • prepared chicken stock (optional)


Spread the red pepper, tomatoes and garlic onto a baking sheet and season to taste (rather liberally) with salt, pepper and sugar. Drizzle with oil and roast (undisturbed) for 40 minutes at 180 ºC or until golden and cooked through.

Meanwhile mix lightly together the egg, bread crumbs, garlic, mince, cheese, salt, pepper, spring onion and thyme. Roll into balls the size of small chicken eggs. Heat a little oil and butter in a pan and lightly brown the balls in batches, remove from heat and set aside.

Remove the vegetables from the oven and tip into a processor together with their pan juices: process until smooth. If you like a runny and smooth texture, stir in some chicken stock and push the mixture through a sieve.

Once you’re happy with the sauce, pour it into a pan and bring to a boil. Taste and adjust seasoning to your liking. Finally, add the balls and reduce heat. Cover and cook for 5 – 8 minutes or until the balls are cooked through.

Serves 4 – 6