Red Meat Allergy Friendly Classic Pork Meatballs
Total time50 min
Prep time20 min
Cook time30 min
4.8(17)
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Learn more →Ingredients
4 servings
For the meatballs
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 1 lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 large egg
- ½ cup parmesan cheese, finely grated
Chef's tipChoose 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 tipChoose 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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