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Pork Meatballs in Spicy Tomato Sauce

Pork Meatballs in Spicy Tomato Sauce

These fast and easy pork meatballs are a great make ahead dinner for weeknights, or serving guests.

Hailey and I love Italian food. It's full of thick meaty goodness, accented with punches of bright fresh herbs and vegetables. Whether its a chili week night bundled up with Netflix or a fancy dinner party with friends and coworkers, we know homemade pasta, a spicy tomato sauce and these delicious meatballs are sure to be a crowd pleaser.  


  • 450 g (~1lbs) Pork Mince
  • 1/2 White Onion (minced)
  • 1/2 C Bread Crumbs
  • 1 Tbs Kosher Salt
  • 1/2 Tbs Fresh Ground Pepper
  • 3 Tbs Dried Parsley
  • 1 Egg (slightly beaten)
  • 1/2 Tbs Worcestershire Sauce
  • 1 Tbs Garlic (minced)
  • 1/2 Tbs Oregano (dried)
  • 1/2 Tbs Basil (dried)
  • 1/2 Tbs Rosemary (dried)
  • 1/2 C Parmesan


  • 2 Tbs Drippings (reserved from Meatball pan)
  • 1/2 White Onion (minced)
  • 1 Tbs Garlic (minced)
  • 14 Oz Diced Tomatoes with Basil
  • 14 Oz Diced Tomatoes
  • 14 Oz Tomato Sauce
  • 1 1/2 Tbs Tomato Paste (dissolved in Wine) (Cento Double Concentrated Tomato Paste)
  • 8 Oz Red Table Wine (Livingston Cabernet Sauvignon)
  • 1 1/2 Tbs Parsley (dried)
  • 1/2 Tbs Oregano (dried)
  • 1/2 Tbs Basil (dried)
  • 1/2 Tbs Crushed Red Pepper Flakes
  • 1 Tbs Kosher Salt
  • 1/2 Tbs Fresh Ground Pepper



  • Mix all ingredients, folding gently. Meat should be well incorporated but not a paste.
  • Pan fry a Tbs sized amount and verify seasonings. Adjust as necessary.
  • Using a no. 10 disher, or by dampening hands in cold water, form 12-15 golf ball-sized meatballs.
  • Allow to firm in fridge 30 minutes to an hour.


In a heavy bottomed stainless-steel or cast-iron skillet, heat 2 Tbs olive oil, and began placing meatballs in concentric clock-wise circles.

Fry until golden brown, and rotate as necessary.

When internal temperature reaches 145F and meatballs are thoroughly browned on each side, remove from pan.

Using a slotted spoon, remove any burnt or crispy bits from the oil. Reserve 2 Tbs for sauce.

Sweat minced onion and garlic in pan drippings over med-high heat.

Add wine and tomato paste mix to pan. Lift fond.

Allow to reduce, approx. 5 minutes.

Add diced tomatoes. Bring to a boil.

Add diced tomatoes with basil. Return to boil.

Add salt, pepper, and red pepper flakes.

Add tomato sauce. Return to boil. Reduce heat to medium.

Let simmer 20 minutes, stirring often.

Using slotted spoon, crush the diced tomatoes.

Add remaining herbs. Simmer 5 minutes.

Introduce meatballs carefully into sauce along with any expelled juices.

Plate over choice of pasta garnished with basil and Parmesan or slice crusty hoagie bread length-wise and top with melted provolone and sautéed bell peppers for a quick lunch.

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