Pork Loin Meatballs in Tomato Sauce
These pork loin meatballs are perfect to have with pasta, white rice and mashed potatoes. Comfort food at its best pretty much fat free!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 2 pounds of pork loin ground
- 1 egg lightly beaten
- ¼ cup skim milk
- ¾ cup onion grated
- 3 tablespoons parsley chopped
- 3 garlic cloves minced
- 1½ tablespoons Worcestershire sauce
- 3 tablespoons bread crumbs
- 3 teaspoons of salt
- ½ teaspoon black pepper
- 1½ tablespoons of olive oil
- 6 cups tomato liquefied
- ½ cup red bell pepper
- 2 bay leaves
Preheat the oven to 350˚F and cover a baking sheet with parchment paper.
In a bowl put the pork loin and add the egg, milk, ½ cup of onion, parsley, 2 cloves of garlic, Worcestershire sauce and bread crumbs and mix with a fork.
Season with salt and pepper, and integrate with the fork.
With your hands, form 1 ½-inch diameter meatballs and put them on the tray.
Bake for 15 minutes, turn the pork loin meatballs and bake for 15 minutes more. Remove from the oven.
In a deep saucepan over medium heat, add the olive oil, the rest of the onion and garlic, and the red bell pepper, and sauté for about 5 minutes, until wilted.
Add the tomato, the rest of the salt and the bay leaves.
Add the pork loin meatballs to the sauce and bring to a boil.
Once the sauce boils, reduce the heat to medium-low and cook covered for 20 minutes.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg