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The Spruce / Nyssa Tanner
Nutrition Facts (per serving) | |
---|---|
573 | Calories |
29g | Fat |
33g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 573 |
% Daily Value* | |
Total Fat 29g | 37% |
Saturated Fat 8g | 38% |
Cholesterol 146mg | 49% |
Sodium 820mg | 36% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 7g | 24% |
Total Sugars 14g | |
Protein 38g | |
Vitamin C 61mg | 306% |
Calcium 182mg | 14% |
Iron 8mg | 42% |
Potassium 1504mg | 32% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
For a delicious midweek supper, try this lovely, quick, and oh-so-easy recipe for making tasty pork and onion meatballs. As if they aren't delicious enough on their own, the meatballs are served here with a delectable sun-dried tomato sauce. It's perfect on pasta, or in hoagie rolls for a meatball sub sandwich.
This dish makes a great lunch or can be served as a main course at dinner. Children love meatballs, and this sauce is gentle enough even for them. You can tweak the recipe by adding different herbs (basil is a good one), but use them sparingly as you do not want to overwhelm the meatballs with them. Or, for a change, try this tomato sauce.
Ingredients
For the Meatballs
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1 pound ground pork
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1 large onion, finely chopped
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1 ounce fresh breadcrumbs, or 2 ounces dried breadcrumbs
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1 large egg, lightly beaten
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1 teaspoon cumin
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1 handful fresh flat-leaf parsley, finely chopped
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Salt, to taste
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Freshly ground black pepper, to taste
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2 tablespoons olive oil
For the Sun-Dried Tomato Sauce
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1 tablespoon olive oil
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1 large onion, coarsely chopped
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1 clove garlic, crushed
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2 (14-ounce) cans crushed tomatoes
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8 sun-dried tomatoes, thinly sliced
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1 teaspoon sweet paprika
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1 cup red wine
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1 handful fresh flat-leaf parsley, coarsely chopped
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Salt, to taste
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Freshly ground black pepper, to taste
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Freshly grated parmesan cheese, for serving, optional
Steps to Make It
Make the Meatballs
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Gather the ingredients.
The Spruce / Nyssa Tanner
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Mix all the ingredients—pork, onions, breadcrumbs, lightly beaten egg, cumin, chopped parsley, salt, and pepper—for the meatballs together in a bowl except for the olive oil. Mix thoroughly to ensure everything is well combined.
The Spruce / Nyssa Tanner
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Once the mixture is worked together, shape into 16 evenly-sized small balls. You will find this easier to do if you keep your hands damp with a little cold water. Try to make the meatballs as even as possible as this helps with the cooking.
The Spruce / Nyssa Tanner
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Heat the oil in a large frying pan.
The Spruce / Nyssa Tanner
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Once hot, fry the meatballs until browned, turning frequently to ensure they are evenly browned.
The Spruce / Nyssa Tanner
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Remove the meatballs from the heat, cover and leave to one side.
The Spruce / Nyssa Tanner
Make the Sauce
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Gather the ingredients for the sauce.
The Spruce / Nyssa Tanner
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Heat the tablespoon of oil in a large pan to hot—but not burning. Add the onions, and cook gently for 7 minutes taking care not to burn.
The Spruce / Nyssa Tanner
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Add the garlic and cook for a further 3 minutes until both the garlic and the onions are translucent.
The Spruce / Nyssa Tanner
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Add the canned tomatoes, sun-dried tomatoes, paprika, wine, parsley, salt, and pepper to the onion and garlic mixture.
The Spruce / Nyssa Tanner
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Bring the sauce to the boil, then reduce the heat to simmer and add the meatballs. Cook for another 20 minutes. Put the freshly grated parmesan cheese on top, if using. Serve and enjoy!
The Spruce / Nyssa Tanner
Tips
- Cook up some spaghetti noodles to serve with these meatballs.
- These meatballs are perfect to use in a meatball sub sandwich.
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