Pork Meatballs
These slow simmered Italian baked meatballs in a rustic tomato sauce are soft and tender. Leave dry meatballs in the past and try this recipe that I know you'll love!
There’s nothing that brings out my childlike glee, than playing with rolling meatballs! There's also, nothing easier than giving them to your oven to cook through and brown while your sole focus is creating a rich and rustic sauce. The best meatballs are tender, baked and browned in a hot oven to seal in all the juices. Simmered in tomato sauce for a couple of minutes ensures they soak up all of the flavor, this is an easy dinner recipe that will be a hit with your family!
- 2 lb Ground Pork
- 2 tbsp Italian Seasoning
- 2 tbsp Garlic powder
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan cheese (grated)
- 2 tsp Salt
- 2 tbsp Black pepper
- 1/2 cup Milk
- 2 tbsp Olive oil
- 1 Egg
- 28 oz Crushed tomatoes
- 1/2 tsp Red pepper flakes
- 1 tsp Italian seasoning
- 1/2 cup Basil (finely chopped)
- 1/2 tsp Sugar
- Marinara Sauce
In a large pot combine tomatoes, Italian seasonings, salt, pepper, red pepper, basil and sugar.
Bring to a boil and simmer for 20 minutes. While simmering prepare the meatballs.
- Meatballs
Line a baking sheet to hold the forms meat balls.
In a large mixing bowl, combine the meat, Italian seasoning, salt, pepper, egg, breadcrumbs, cheese and milk. Mix with your hands until just combined (don't over mix or they will be tough.)
Scoop 2 Tablespoons of meat and form into balls. Place on lined baking sheet. Continue until all the meat is formed into balls.
In a large skillet add your olive oil and brown the meatballs on all sides then return to baking tray. (They will not be all the way cooked through yet)
Transfer meatballs to your sauce and allow to simmer for 5-8 minutes until meatballs have cooked though.