Spread the flour out in a shallow dish and set aside.
Add the remaining meatball ingredients EXCEPT the oil in a large mixing bowl with your hands until well combined.
Roll the pork mixture into balls a little over 1-inch in diameter then roll the meatballs in the flour to coat. Set meatballs on a baking sheet at least 1-inch apart and refrigerate for 30 minutes.
Heat the oil in a dutch oven over medium heat until hot. Working with a few at a time sear the meatballs in the hot oil until well browned all around. Transfer seared meatballs to a plate and set aside.
MAKE THE SAUCE: Keep any oil from the meatballs in the dutch oven and reduce the heat to low. Add the garlic and stir until fragrant, about 5 seconds. Carefully pour in the tomatoes (watch out for splatters) and stir to combine. Stir in the salt, pepper, and oregano and simmer over low heat for about 5 minutes. Taste the sauce and season with salt & pepper if necessary.
Carefully drop the meatballs into the sauce and increase the heat to medium-low. Place a lid on the dutch oven and simmer the meatballs in the sauce without disturbing them for 10 minutes.
Take the lid off the dutch oven and gently stir the meatballs. Continue to simmer, uncovered, until meatballs are cooked through, about 15 more minutes.
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