Fish Free Classic Pork Meatballs

Total time50 min

Prep time20 min

Cook time30 min

4.8

(17)

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Ingredients

4 servings

For the meatballs

½ cup plain breadcrumbs
⅓ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
1 lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ cup parmesan cheese, finely grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
3 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp kosher salt
½ tsp black pepper, freshly ground
¼ tsp red pepper flakes (optional)

For searing

2 tbsp olive oil

For the sauce

1 can (28 oz) crushed tomatoes
3 cloves garlic, thinly sliced
1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For serving

fresh basil leaves, torn (optional)
parmesan cheese, grated, for serving (optional)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk. Stir together and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a soft paste.
2
Add the ground pork, egg, Parmesan, minced garlic, parsley, salt, pepper, and red pepper flakes, if using, to the breadcrumb mixture. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain; do not overwork the meat.

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