Pork Meatballs with Garlic and Allspice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Allspice works well with pork. The grated zucchini in this recipe helps lighten these spicy meatballs and keeps them extra-moist. Serve over pasta. Ingredients:
2 cups shredded zucchini (about 8 ounces) |
1 teaspoon salt, divided |
1/3 cup plain dry breadcrumbs |
1 tablespoon finely chopped fresh parsley |
1 tablespoon finely chopped fresh oregano |
1 teaspoon grated lemon rind |
1/2 teaspoon ground allspice |
1/2 teaspoon chili powder |
1/2 teaspoon freshly ground black pepper |
1 1/4 pounds lean ground pork |
2 garlic cloves, minced |
cooking spray |
2 (16-ounce) cans plum tomatoes |
1 1/3 cups chopped onion |
1 cup chopped carrot |
1/2 teaspoon crushed red pepper |
2 garlic cloves, minced |
1/2 cup dry red wine |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon chopped fresh oregano |
1 tablespoon finely chopped fresh parsley |
Directions:
1. To prepare meatballs, combine zucchini and 1/2 teaspoon salt in a colander; let stand 30 minutes. Squeeze moisture from zucchini.
2. Combine zucchini, 1/2 teaspoon salt, dry breadcrumbs, and the next 8 ingredients (dry breadcrumbs through 2 garlic cloves). Shape pork mixture into 24 (1-inch) meatballs.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs; cook 6 minutes or until done, turning to brown all sides. Drain well.
4. To prepare sauce, drain 1 can tomatoes; discard liquid.
5. Heat a medium saucepan coated with cooking spray over medium heat. Add onion and carrot; cook 10 minutes or until tender, stirring occasionally. Add red pepper and 2 garlic cloves; cook 2 minutes, stirring frequently. Stir in the drained tomatoes, undrained tomatoes, wine, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
6. Place half of tomato mixture in food processor; process until smooth. Place puréed tomato mixture in a large bowl. Repeat procedure with the remaining tomato mixture. Return puréed tomato mixture to pan; bring to a boil. Reduce heat; simmer 25 minutes. Add meatballs and 1 tablespoon oregano to pan, and cook for 5 minutes or until thoroughly heated. Sprinkle with 1 tablespoon parsley.
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