Ingredients :
For the tomato sauce:
2 tablespoons of the olive oil
2 garlic cloves, peeled and ends removed
28 ounces San Marzano tomatoes, crushed or mashed
Cell
Poivre
For the meatballs
1 pound pork chop 🥩
3⁄4 cup whole milk ricotta
1⁄2 cup parmiggiano cheese, finely grated
1⁄2 cup bread crumbs
1 œuf
2 tablespoons of finely chopped parsley
Worcestershire sauce, dip (optional)
Cell
1 teaspoon of pepper
Instructions :
Preparing the tomato sauce
In a saucepan over medium-high heat, add the olive oil and garlic. As soon as the garlic is golden, remove and discard.
Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.
Preparing meatballs
Preheat oven to 375 F.
Mix all the ingredients by hand or in the KitchenAid blender with the paddle. Take out 12 meatballs. Place them on a greased baking sheet and bake for about 20 minutes or until golden brown.
Can be served with any pasta of choice. Cook pasta according to manufacturer’s instructions.
Mix meatballs with tomato sauce and pasta. Serve hot with freshly grated Parmiggiano.
