Pork Meatballs In Tomato Sauce
Pork Meatballs In Tomato Sauce are quick and easy, With juicy pork meatballs browned on the stove then popped into a simple Italian sauce.
Servings: 4
Calories: 589kcal
Ingredients
Pork Meatballs
- 500 grams/16 oz pork mince
- ⅓ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil to brown the meatballs in
Tomato Sauce
- 700 grams/24.5 oz passata
- 400 grams/14 oz crushed tomatoes
- 1 teaspoon dried basil
Cheese topping
- ½ cup mozzarella grated using a hand held or box grater
- ⅓ cup parmesan cheese finely grated using a microplane zester
Garnish (optional):
- black pepper
- basil leaves
Instructions
- Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
- Meatballs: add the pork mince, panko breadcrumbs, garlic powder, onion powder, dried parsley, salt, pepper and egg to a large bowl. Use clean hands to combine. Then take a mini cookie scoop and portion out a small amount of the mixture onto a chopping board. Next, repeat to portion the rest of the mixture. Once done roll the portions into meatballs using the palms of your hands then place onto a chopping board. Repeat this process till all of the meat mixture is used up.
- Brown meatballs: place an oven proof pan on the stove top, turn the heat to high and add the olive oil. Work in batches and place the meatballs into the bottom of the pan. Cook, browning the outsides of the edges for 5-6 minutes. Then use a slotted spoon to lift the browned meatballs up and out of the pan. Place them into a paper towel lined bowl.
- Absorb excess oil: once the meatballs are browned, fold a piece of paper towel in half and use kitchen tongs to push this around in the pan absorbing the excess oil. Then discard.
- Tomato sauce: turn the heat down to medium low and then add the passata, diced tomatoes and dried basil to the pan and stir to combine.
- Meatballs into sauce: place the browned pork meatballs gently into the sauce and allow their tops to poke up and out of the sauce.
- Cheese topping: use a small bowl to combine the mozzarella and parmesan cheese. Then sprinkle this combination of cheese over the top of the meatballs and sauce.
- Oven bake: place the skillet into the preheated oven on the middle shelf. Allow the meatballs and sauce to cook for 15 minutes. During this time the cheese will also melt and turn golden brown. Once done, use oven mits to remove the pan and place onto a heatproof surface.
- Garnish: season the top of the dish with black pepper and basil leaves. Provide forks, spoons and bowls for serving.
Notes
- Note 1 - Pork mince: For juicy pork Italian meatballs! Other options you can also consider are lamb, ground beef or chicken mince. Or you can use (to the equivalent amount) a combination of both pork mince and beef mince.
- Note 2 - Crushed tomatoes: you can use diced tomatoes here if you wish to. For both options try and get 'plain' not 'Italian flavored' or another variety that has additional herbs such as basil in the tin.
- Note 3 - Parmesan cheese: you can use pecorino romano here in place of the parmesan (equivalent amount) if you wish too.
Nutrition
Calories: 589kcal | Carbohydrates: 28g | Protein: 33g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 107mg | Sodium: 656mg | Potassium: 1471mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1279IU | Vitamin C: 29mg | Calcium: 271mg | Iron: 6mg