I love these meatballs.
Made from pork and seasoned with garlic and fresh basil.
Last week when we were having dinner with Clif and Barb, I made a double batch of meatballs.
They were rolled in fresh breadcrumbs and fried.
Half became dinner and the other half
went into the freezer.
I had nothing planned for dinner on Monday night so I made a quick tomato sauce and added the meatballs in their frozen state.
Simmered for just over 60 minutes and served over Tagliatella.
PRINT RECIPE
Pork Meatballs
seasoned with Garlic and Fresh Basil
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Edited July/2012
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Edited July/2012
1
1/2 pounds ground pork
2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
2 eggs
1/4 cup chicken broth
1/2 cup Parmesan cheese freshly cracked black pepper
salt
2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
2 eggs
1/4 cup chicken broth
1/2 cup Parmesan cheese freshly cracked black pepper
salt
More breadcrumbs (Optional)
Sauce
olive oil
Sauce
olive oil
small onion
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil
1/2 cup Chicken or Beef Broth (optional)
For the Meatballs
Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. Tip: To check for seasoning by frying a small piece.
Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour. NOTE: I like to roll the meatballs in fresh made breadcrumbs and fry before simmering in the sauce.
For the Sauce
Saute chopped onion in olive oil until translucent. Add the minced garlic and saute for 30 to 60 seconds. Do not let the garlic brown.
Add the tomatoes, dried basil, salt and pepper and bring to a simmer.(add broth if using) Add the browned meatballs, cover and continue to simmer for about an hour or until the meatballs are tender. NOTE: If you like your sauce thick, remove lid and let the sauce simmer for an additional 10 or 15 minutes.
Just before serving add fresh chopped basil.
For the Meatballs
Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. Tip: To check for seasoning by frying a small piece.
Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour. NOTE: I like to roll the meatballs in fresh made breadcrumbs and fry before simmering in the sauce.
For the Sauce
Saute chopped onion in olive oil until translucent. Add the minced garlic and saute for 30 to 60 seconds. Do not let the garlic brown.
Add the tomatoes, dried basil, salt and pepper and bring to a simmer.(add broth if using) Add the browned meatballs, cover and continue to simmer for about an hour or until the meatballs are tender. NOTE: If you like your sauce thick, remove lid and let the sauce simmer for an additional 10 or 15 minutes.
Just before serving add fresh chopped basil.
I've never had all-pork meat balls - they sound delicious. We do the same thing by making a big batch and freezing some.
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