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Crunchy pork and coriander meatballs

We’re heading into the weekend, and if you’re running out of recipes to feed the family then why not try Bake Off star and mum-of-three Holly Bell’s simple crunchy meatballs.

Fast, fun, packed with veg and loved by even the pickiest of kids, they’re a firm favourite in the Bell household.


For the meatballs

3 slices of bread1/2 tsp black pepper50g chorizo, diced6 sprigs of fresh coriander500g minced pork2 tbsp ketchup1 egg, beaten

For the hidden vegetable tomato sauce

2 tbsp olive oil1 small onion, finely chopped½ stick celery, finely chopped1 small carrot, finely chopped2 mushrooms, finely chopped1 clove garlic, peeled and crushed1 tbsp tomato puree1 x 400g tin chopped tomatoes1 tsp sugarPinch salt½ tsp black pepper


  • Preheat the oven to 180°C/gas mark 4 and line a baking tray with non-stick baking parchment

  • In a food processor whizz up the bread and set aside two thirds for later. Add the black pepper, chorizo, coriander, minced pork and ketchup. Pulse until combined then roll into meatballs about the size of golf balls. Dip each meatball in beaten egg then roll in the fresh breadcrumbs made earlier and place on the prepared tray. Oven bake for about 25 mins until sizzling.

  • In the meantime, make the sauce by heating the oil in a medium sized saucepan over a medium heat. Add the onion, celery, carrot and mushrooms and sweat for 5 minutes until starting to soften. Add the rest of the ingredients, stir and leave to simmer for 15 minutes, stirring occasionally. Either serve the sauce as it is or blitz with a blender to a smooth consistency.

  • Serve the meatballs over rice, pasta or even noodles with a ladle of tomato sauce over the top or served on the side for dipping

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