Pork Mini-meatballs with sauce

This sauce with meatballs is delicious with polenta or tasted with slices of homemade bread. A nice grated of black pepper, salt, and a pinch of garlic, is all you need to turn pork into sausage. The pressure cooker speeds up cooking, but this sauce is also suitable for slow cooking over low heat. Prepare them in abundance and freeze some in small containers, to always have them some handy.

Ingredients for 5 servings

For the sauce:
• 2 spoonfuls of extra virgin olive oil
• 2 cloves of garlic “in camicia” (with skin) slightly crushed
• 4 sprigs of fresh oregano, or a spoonful of dried oregano
• 1,5 l of tomato sauce
• Salt and Pepper To Taste.

For meatballs:
• 1 kg of minced pork
• 1 teaspoon of minced black pepper
• 2 teaspoons of salt
• 1 teaspoon of fennel seeds, if you like them
• 1 finely chopped garlic clove


In the pressure cooker, over medium heat, heat the extra virgin olive oil and let it get flavoured with the garlic cloves (with skin).
Add the tomato and oregano, and raise the heat to get to boiling point. Taste the sauce and spice with salt.
Meanwhile, prepare the pork mini-meatballs: quickly mix the pork, the finely chopped garlic clove, salt, black pepper and fennel seeds.
Wet your hands and prepare some small meatballs with the meat, about 2.5 cm in diameter.
Throw them directly into the boiling sauce as you shape them.
Bring to a boil, stir the sauce and immediately close the pressure cooker, so that it goes under pressure as quickly as possible.
When the cooker is pressurized, lower the heat to minimum and aim the timer for 40 minutes.
After this time, turn off the heat and let the steam out.
Open the pressure cooker and continue cooking for another 15-20 minutes, to reduce the sauce and evaporate the excess liquid.
Sprinkle with the minced black pepper and some fresh oregano leaves.
Serve the sauce hot, with pasta or polenta.


It is important to bring the sauce to the boiling point before closing the cooker, checking that the sauce does not stick.

You can turn off the heat 10 minutes before the end of cooking, the cooker will remain under pressure and continue cooking, saving you energy. If you do not use the pressure cooker, cook over a low heat for about 2 hours.


Tommasina’s “fegatelli”

Grind the pork liver in a dish. Add a little mixture of sausage, a bit of bread and grind it all.

Add a few eggs, salt and pepper and mix together until the mixture is smooth.
Divide the dough obtained into individual portions and wrap them carefully in the “ratta” or “net” of the pig (the peritoneum).
Leave them to rest one day on a base previously sprinkled with corn flour. Finally roast them on the grill, turning them often for a homogeneous color.

Tommasina advises
Much of the taste of this dish depends from cooking carefully: they must be well cooked inside but not burned outside.