Pork and Onion Meatballs With Tomato Sauce
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Nutritional Guidelines (per serving) | |
---|---|
631 | Calories |
28g | Fat |
45g | Carbs |
41g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 631 |
% Daily Value* | |
Total Fat 28g | 36% |
Saturated Fat 8g | 38% |
Cholesterol 151mg | 50% |
Sodium 180mg | 8% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 8g | 30% |
Protein 41g | |
Calcium 193mg | 15% |
*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
- 1 pound minced pork
- 1 large onion, peeled and finely chopped
- 25 grams/1 ounce fresh breadcrumbs (or 62 grams/2 ounces dried breadcrumbs)
- 1 egg, lightly beaten
- 1 teaspoon cumin
- 1 handful flat-leaf parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- For the Sun-Dried Tomato Sauce
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 clove garlic, crushed
- 2 (14-ounce)Â cans crushed tomatoes
- 8 sun-dried tomatoes, finely sliced
- 1 teaspoon sweet paprika
- 1 cup red wine
- 1 handful parsley, roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated parmesan cheese, to serve (optional)
Steps to Make It
Note: while there are multiple steps to this recipe, this meatball dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Meatballs
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Gather the ingredients.
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Mix all the ingredients for the meatballs together in a bowl except for the olive oil. Mix thoroughly to ensure everything is well combined.
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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.
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Heat the oil in a large frying pan.
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Once hot, fry the meatballs until browned, turning frequently to ensure they are evenly browned.
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Remove the meatballs from the heat, cover and leave to one side.
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Make the Sauce
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Gather the ingredients.
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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.
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Add the garlic and cook for a further 3 minutes until both the garlic and the onions are translucent.
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Add the canned tomatoes, sun-dried tomatoes, paprika, wine, parsley, salt, and pepper to the onion and garlic mixture.
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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. Serve and enjoy!
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