Pork Meatballs

Pork Meatballs
Makes 8 big balls or a dozen smaller balls

2 tips...

1. Cooking the meatballs in the sauce.

2. No eggs in the meat mixture. Which in my opinion, creates a super tender ball.

For the sauce:

Add a few big glugs of EVOO to a large pot over medium heat followed by a few peeled carrots, 3-4 cloves peeled garlic cloves and a 28-ounce can of crushed tomatoes. Add a Parm rind if you have it and a heaping teaspoon of salt. Taste as you add. I also add a teaspoon of sugar if I need to. Yes, even with the carrots.

For the balls:

1 lb. protein (pork in this case), 1 clove minced garlic, 1 heaping teaspoons of onion powder and garlic powder, 1/2 teaspoon of both red pepper flakes and white pepper, 1 cup panko breadcrumbs, a heaping tablespoon of mustard and about 1/2 cup plain Greek yogurt. Mix and roll. Makes about 8 medium meatballs. Place in the sauce and simmer covered for 30-40 minutes, rotating or shifting the meatballs as needed to fully cover and cook in the sauce.