Italian style ground pork meatballs

 

Prep Time: 20 minutes

Cooking Time: 18 minutes

Quantity: 4 servings

Ingredients

• 21 bocconcini cheese pearls

• 500 mL (2 cups) marinara sauce

• 4 medium zucchinis

• 15 mL (1 tbsp.) canola oil

• Salt and pepper to taste

• 60 mL (1/4 cup) small fresh basil leaves

• For the meatballs:

• 450 g (1 lb) medium-lean ground pork

• 80 mL (1/3 cup) plain breadcrumbs

• 15 mL (1 tbsp.) chopped garlic

• 5 mL (1 tsp.) dried Italian herbs

• 1 egg

• Salt and pepper to taste

Preparation

1. Preheat oven to 205°C (400°F).
2. In a large bowl, combine the meatballs ingredients. Shape 21 meatballs, using about 30 mL (2 tbsp.) of mixture for each one.
3. Using your thumb, make a cavity in the center of each meatball and place a bocconcini inside. Bring the meat mixture over the bocconcini to close up.
4. Place meatballs on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes, until the inside of the meatballs has lost its pink color.
5. Meanwhile, heat marinara sauce in a saucepan over medium heat.
6. Using a spiral cutter or mandolin, cut zucchinis into spirals.
7. In a large skillet, heat oil over medium-high heat. Cook zucchini spirals for 2 to 3 minutes. Season with salt and pepper.
8. Place meatballs in saucepan with marinara sauce, tossing  to coat well.
9. Serve meatballs and sauce with zucchini noodles and garnish with basil leaves.