Pork meatballs with pecorino and casarecce

by Ed Halmagyi


  • 600g pork mince
  • 1 brown onion, diced very finely
  • 2 cloves garlic, minced
  • ½ bunch oregano, chopped
  • 2 eggs
  • 2 tbsp grated parmesan
  • 1 tbsp Worcestershire sauce
  • large pinch ground cumin
  • 2 cups tomato passata
  • ½ tsp brown sugar
  • ½ bunch basil leaves
  • ½ cup pecorino, shaved
  • 1 pkt casarecce pasta (or macaroni)


1 Sautee the onions in a little olive oil until translucent, then set aside to cool.
2 Beat the mince, onions, garlic, eggs, parmesan, Worcestershire and cumin until very smooth, then season generously with salt and black pepper.
3 Form into meatballs and fry in a little oil over a moderate heat until browned.
4 Add the passata, sugar and basil, season with salt, and simmer for 5 minutes.
5 Meanwhile, cook the pasta according to manufacturer’s instructions.
6 Toss the cooked pasta through the sauce and serve topped with the pecorino.

PROFESSIONAL TIP: Buy mince on the day you intend to cook. Otherwise, store airtight drizzle with a little oil on its surface.