Skip to main content

Ginger Pig Meatballs with Garofalo Spaghetti

Ginger Pig Meatballs

A few months ago I received a couple of new cookbooks to review from Octopus Publishing (my bookshelf is now severely groaning under the strain of them all). One of the books was Annabel Langbeins Free Range Cook - which I love, the other was The Ginger Pig Meat Book 'a meat manual for the inquisitive domestic cook'. This is where I found the recipe for these delicious meatballs.

The Ginger Pig, if you didn't know are butchers and farmers of rare breeds reared on the North York moors and have shops throughout London including Borough Market. In the book Tim Wilson, farmer and proprietor of The Ginger Pig has teamed up with Fran Wardle, respected cook and bestselling author, to recommend the best breeds to look for, the right cuts to choose for every style of cooking and to tell you what to ask your butcher in order to buy the very best quality meat. The book is full of inspiring and delicious recipes too, such as Smoked Pork Hock and Parsley Pasta, Asian Beef Curry, Roast Duck with Cherries, Hungarian Pork Goulash and many many more, including these tender meatballs bathed in a rich tomato sauce.

I served the meatballs with another new discovery of mine, garofalo pasta. I hadn't heard of the garofalo brand until recently but I was lucky enough to receive a couple of packets of their pasta in the legendary Cybermummy goody bag. Already popular in their native Italy, they are now beginning to make their mark on the UK market - well we do like our pasta don't we! I just hope that my local Supermarket starts stocking it soon.


| Serves: 6 | Prep Time: 20 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 20 Minutes |


  • 1 pint of Passata
  • 1kg Lean Minced Beef
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • Sea Salt and Pepper
  • Leave from a small bunch of parsley, finely chopped
  • 1 egg
  • 2 TBSP Olive Oil
  • 200ml White Wine (I used Vermouth)


  • Step 1: Preheat oven to 180c/160f. Place the beef, onion, garlic, seasoning, parsley, egg and mix well with your hands. Divide the meat into walnut sized balls.
  • Step 2: Heat the oil in a large frying pan and brown the meatballs in batches, turning until golden all over. Place browned meatballs into a large casserole. Once they are all cooked, pour in the wine, scraping the base with a wooden spoon to dislodge all the meat essences.
  • Step 3: Stir in the passata and pour over the meatballs.
  • Step 4: Cover the casserole and bake for 45 minutes. Serve with pasta.

| Author: Beth Sachs | Date: 19th July 2011 |


  1. Yes never enough ideas for minced meat.This sounds tasty:) An looks that too:)

  2. Looks great! I love spagetti ! Great comfort food for a dark and rainy July ! ;) xx

  3. I just love the name Ginger Pig!

  4. These look delicious meatballs. I love the name ginger pig too.

  5. I bought this book and have been drooling over it - can't wait to make the beef ribs

  6. Don't mean to be pedantic but its Fran Warde


Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins

print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!

TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Family Favourite Minced Beef Cobbler

An easy, filling and relatively frugal meal that the whole family will enjoy, even the fussiest of children. I love savoury cobblers, there's something very comforting about them, especially when you top the scones with plenty of cheddar cheese like I do in this recipe. This minced beef cobbler features heavily on our meal plans during the winter months and I like to serve it with seasonal veggies, or failing that some peas from the freezer (to be fair it's usually peas from freezer!!). My lot would quite happily gobble a bowl of this on it's own though. It's most definitely a keeper in this house!

TIPS FOR MAKING THE MINCED BEEF COBBLERUp the veggies by adding peppers, mushrooms and courgettes to the mince.Make a veggie version by omitting the bacon and using Quorn mince instead.Double the recipe if you're feeding a crowd.Add a tablespoon of caramelised onion chutney to the mince to give it an extra rich flavour.Serve with seasonal veggies (or peas from the freez…