Parmesan Pork Meatballs with Homemade Marinara
Servings: 4
Total Time: 1 hour
Ingredients
MEATBALLS:
1 pound ground pork
1 large egg lightly beaten
1 cup freshly grated Parmesan cheese
1/2 cup dry bread crumbs
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
MARINARA:
2 TBSP olive oil
2 pounds Roma tomatoes, chopped
1/2 cup chopped yellow onion
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp crushed red pepper flakes
salt & pepper
Directions
MEATBALLS:
1. Preheat the oven to 425°F.
2. Combine all the meatball ingredients together in a large bowl with your hands until mixed well. Roll the mixture into balls roughly the size of a golfball (1.6 inches in diameter) and place them on a baking sheet.
3. Bake the meatballs in the preheated oven for 15 minutes.
4. Take the meatballs out of the oven and set aside.
MARINARA:
1. Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot add the tomatoes and onion and cook, breaking up the tomatoes as they cook, until the tomatoes begin breaking down and the liquid in the pot is boiling rapidly, about 8 minutes.
2. Reduce heat to medium-low. Cover the pot and simmer, stirring occasionally, about 25 minutes.
3. Stir in the garlic, oregano, basil, parsley, crushed red pepper, and 1/2 tsp salt. Take off the heat and use an immersion blender or transfer the sauce to a stand blender and blend until smooth. Taste the sauce and season with additional salt & pepper if necessary.
4. Combine the sauce and meatballs together in a bowl and serve.
1. Preheat the oven to 425°F.
2. Combine all the meatball ingredients together in a large bowl with your hands until mixed well. Roll the mixture into balls roughly the size of a golfball (1.6 inches in diameter) and place them on a baking sheet.
3. Bake the meatballs in the preheated oven for 15 minutes.
4. Take the meatballs out of the oven and set aside.
MARINARA:
1. Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot add the tomatoes and onion and cook, breaking up the tomatoes as they cook, until the tomatoes begin breaking down and the liquid in the pot is boiling rapidly, about 8 minutes.
2. Reduce heat to medium-low. Cover the pot and simmer, stirring occasionally, about 25 minutes.
3. Stir in the garlic, oregano, basil, parsley, crushed red pepper, and 1/2 tsp salt. Take off the heat and use an immersion blender or transfer the sauce to a stand blender and blend until smooth. Taste the sauce and season with additional salt & pepper if necessary.
4. Combine the sauce and meatballs together in a bowl and serve.
Got some tips or comments for this recipe?