Stir together the milk and breadcrumbs in a large mixing bowl and set aside for 15 minutes to allow the breadcrumbs to soak up the milk.
Add the pork, garlic, egg, Parmesan, parsley, salt, and crushed red pepper to the bowl and mix together using your hands until everything is thoroughly combined. Form the mixture into 1-inch balls and set aside.
Heat the oil in a dutch oven over medium-high heat. Sear the meatballs in the hot oil, in batches, until well browned all over, about 3 minutes per batch. Transfer the seared meatballs to a plate and set aside.
Discard all but 1 TBSP oil from the the dutch oven and reduce the heat to medium. Add the garlic and cook while stirring until fragrant, about 3 seconds. Add the tomatoes, salt, and pepper and bring to a slight boil then reduce the heat to medium-low and stir in the parsley and basil.
Stir the seared meatballs into the sauce. Cover the dutch oven and simmer the meatballs until cooked through, 12 to 15 minutes.
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