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  1. Cook pasta according to packet directions. Drain.
  2. Place tomatoes cut side up in an oven proof baking dish, drizzle with half the olive oil. Roast in a very hot (230ºC) oven for 30 minutes or until soft and browned.
  3. While tomatoes roast, combine pork, pepper, paprika and garlic in a small bowl.
  4. Place half the roasted tomatoes, stock and half the sage leaves in food processor until just combined; keep warm.
  5. Using one tablespoon of pork mixture, shape into a ball. Repeat with remaining mixture.
  6. Heat remaining oil in large pan, cook meatballs in batches, until brown and cooked through.
  7. Divide pasta among serving bowls, top with meatballs, roasted tomatoes, sauce and remaining sage leaves.