The Nduja meatball is suitably kicked

– Nduja meatballs were born when I wanted to try where to put this fiery Italian spread on everything, says the Something Tasty blog Mari Moilanen.

Nduja is a kipakka spread made in Calabria, Italy. It is made from pork and seasoned with irritated peperoncinochil.

The spread spread from pizzas has become a hit, which can be found comfortably even in smaller supermarkets.

Because the pork mince tastes quite mild, it requires good seasoning.

– Therefore, the nduja fits into the meatball dough like a nose to the head. The pasta bowl was scraped empty – it’s good not to lick, Moilanen says.

Nduja meatballs

(For 6 people)

Meatballs:

800 g of minced pork

2 dl bread crumbs or breadcrumbs

180 g of ndujaa paste

1/2 tablespoon chopped leaf parsley

2 eggs

2 teaspoons salt

Sauce:

1 tablespoon butter

2 tablespoons olive oil

1 yellow onion

3 cloves of garlic

3 tablespoons passion tomatoes

1 tablespoon cane sugar

2 teaspoons salt

1 teaspoon black pepper

3 tablespoons chopped basil

In addition:

400 g of spaghetti

parmesan

chopped basil

1. Start by preparing the tomato sauce to simmer. Chop the yellow onion and crush the garlic cloves. Sauté the onions in butter and olive oil until translucent. Add the pasteurized tomatoes and season with cane sugar, salt and black pepper. Simmer under the lid while cooking the meatballs.

2. Quickly mix all the ingredients of the meatballs together and roll the mass into small balls with moistened hands. Fry the meatballs in butter and olive oil until browned. Add the meatballs to the tomato sauce to cook until done. Simmer the meatballs over low heat in the tomato sauce, cook for about 10 minutes.

3. Boil the spaghetti and stir in the tomato sauce and meatballs. Also serve grated parmesan and garnish with chopped basil leaves.