Pork, garlic and Basil Meatballs

My new favourite meatballs.


Oh my………..these are sooooo good. Moe pronounced them “Fabulous”.

These meatballs were influenced by a recipe I found on The Hungry Mouse’s Blog for Basil, Garlic and Pork burgers,

I saw Hungry Mouse’s picture of the Burgers on Food Gawker and although I thought that they looked and sounded really good, I’m a traditionalist when it comes to my burgers. But, I thought the mixture could be adapted to make meatballs, so, I stopped on my way to work and picked up fresh ground pork and fresh basil.

Pork Meatballs seasoned with Garlic and Fresh Basil
===================================================
1 1/2 pounds ground pork
2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
2 eggs
1/4 cup chicken broth
1/2 cup parmesan cheese freshly cracked black pepper
salt

Sauce

olive oil

small onion
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil
1/2 cup Chicken or Beef Broth (optional)

For the Meatballs

Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs and mix well. Tip: To check for seasoning by frying a small piece.
Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour. NOTE:  I like to roll the meatballs in fresh made breadcrumbs and fry before simmering in the sauce.

For the Sauce

Saute chopped onion in olive oil until translucent.  Add the  minced garlic and saute for 30 to 60 seconds. Do not let the garlic brown.
Add the tomatoes, dried basil, salt and pepper and bring to a simmer.(add broth if using) Add the browned meatballs, cover and continue to simmer for about an hour or until the meatballs are tender. NOTE:  If you like your sauce thick, remove lid and let the sauce simmer for an additional 10 or 15 minutes.

Just before serving add fresh chopped basil.

10 Comments Add yours

  1. Kathy Walker says:

    These look wonderful! I will definitely make them for dinner this week. I totally enjoy your blog. You have great ideas and wonderful food!

  2. Katy ~ says:

    They do sound fabulous!

  3. I just love pasta.. w/ sauces and meatballs and these look yummy..all your pics look yummy.You just KNOW about food and it shows.I could have that right this minute and be so happy.

  4. Linda says:

    Ann I am so hungry and could just reach in and grab one of those…they look wonderful…great pics!L~xo

  5. 2 Stews says:

    What a great idea to make meatballs out of them…I agree with you about traditional burgers. These look so tasty that the only thing missing is a loaf of your crusty bread to clean the plate with…yum…I can hear the crunch!Thanks…Diane

  6. I can't wait to try this recipe. They look so tender and delicious! I've already put fresh ground pork on my shopping list! 😀

  7. Kathy Walker says:

    I made the meatballs tonight. They were wonderful. I wasn\’t certain about the sauce but I really liked that it was light. It was a delicious meal, thank you!

  8. Annie says:

    Thanks, Ann! These look wonderful and I can\’t wait to try them. You should make your Greek meatballs again and photograph and share them with this group – they\’re over the top delicious, IMVHO 🙂

  9. Kate, thanks for the feedback. I'm so happy that you liked them.Ann, Good idea. I've posted the Greek Cabbage rolls but not the meatballs. One of these days soon I'll add them to the menu.

  10. Unknown says:

    I know this is like \”six years later!\” – but I just saw a link to these on Facebook this morning, and made them tonight – holy cow they are soooo delicious! and very very simple. Only thing I did differently was to bake mine (350* for 20 minutes) instead of panfry, but that's just me. Their simmering in sauce right now!

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