Pork Meatballs with Home-Made Tomato Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor, while crushed tomatoes are often less expensive.

Start by making the tomato sauce. Add 2 medium sized yellow onions to a deep pan with some olive oil and sauté until softened.

Add 4 cloves of minced garlic to the pan and cook briefly until fragrant.

Add a 28 ounce can of San Marzano tomatoes to the pan, breaking them up with your hands.

Add chopped fresh basil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 2 bay leaves to the pan.

Pour in 2 tablespoons of balsamic vinegar and season with salt and pepper to taste.

Add a couple of glugs of olive oil to the sauce and cover the pan. Let it simmer for 20 to 30 minutes.

While the sauce simmers, prepare the meatballs. Remove the casing from raw pork sausage and place the sausage meat in a bowl.

Grate 1 Macintosh apple and 1 large yellow onion, then squeeze out excess liquid and add to the sausage.

Add 2 cloves of minced garlic, 1 egg, fresh chopped parsley, and season with salt, pepper, dried oregano, and dried thyme to the bowl.

Mix all the ingredients together by hand until well combined.

Form the mixture into meatballs, about the size of a golf ball, and roll them in all-purpose flour for a crispy coating.

Heat canola oil in a frying pan and fry the meatballs, cooking them in batches to avoid crowding the pan.

Fry until the meatballs are golden brown and cooked through, turning them as needed for even cooking.

Serve the meatballs over spaghetti noodles with the homemade tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens