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Pork Meatballs with Home-Made Tomato Sauce

My Pork Meatballs are tender and juicy on the inside, and slightly crispy on the outside.  I use uncooked pork sausages (although you can use ground pork if you’d like) for flavor, and add grated apple and onion to my Pork Meatball Recipe to give them amazing texture on the inside and outside.

Pork Meatballs with Home Made Tomato Sauce

Pork Meatballs with Home-Made Tomato Sauce

In this episode of Cooking In HD, I show you how to make pork meatballs with my Home-Made Tomato Sauce that is simple to make, but complex in flavors with herbs like basil, thyme, oregano, and served with a splash of quality balsamic vinegar and extra virgin olive oil.  Click the link for the complete recipe and High Definition cooking video.

Pork Meatballs with Home-Made Tomato Sauce

High Definition Video Presented Here:

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves 4-6 people

Tomato Sauce Recipe:

  • 2 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 28 oz can of san marzano tomatoes
  • 1 bunch of basil leaves, chopped
  • 1 tsp of dried oregano
  • 1 tsp of dried thyme
  • 2 bay leaves
  • 3 tbsp of quality balsamic vinegar
  • 3 tbsp of quality extra virgin olive oil
  • salt and pepper to taste


  1. In a deep frying pan, saute the onions until soft
  2. Add garlic and saute for another 3 minutes
  3. Pour tomatoes into a large bowl and crush them with your fingers – they will be whole so you want the tomatoes to have a sauce-like consistency.  Once crushed, pour the tomato sauce into the frying pan and mix well
  4. Add the basil, oregano, thyme, and bay leaves to the frying pan.  Mix well
  5. Add the balsamic vinegar, olive oil, salt and pepper to taste
  6. Put a lid on the frying pan and let it simmer on low heat for at least 30 minutes to let all of the flavors fully incorporate
  7. Remove from heat and serve over a bed of spaghetti pasta and top with pork meatballs (see recipe below).

Pork Meatballs Recipe:


  • 1 kg / 2lbs of raw (uncooked and unsmoked) Pork Sausages, casing removed OR same quantity of ground pork
  • 1 Macintosh apple, pealed and grated
  • 1 yellow onion, pealed and grated
  • 2 cloves of garlic, minced
  • 1 egg
  • 1 bunch of parley leaves, finely chopped
  • 1 bunch of basil leaves, finely chopped
  • 1 tsp of dried thyme
  • 1 tsp of dried oregano
  • 2 tbsp of olive oil
  • 1 tsp of sea salt and black pepper (to taste)
  • 1 cup of all-purpose flour
  • 1 cup of vegetable (or grapeseed or canola oil)


  1. Remove the pork from the sausage casing (if using pork sausages, otherwise use ground pork or ground beef) and place in a large mixing bowl
  2. Peal and grate the apple and onion, and place in a paper towel.  Squeeze out most (but not all) of the moisture from the grated apple and onion.  Adding grated apple and onion will make your meatballs moist and tender.  However, too much moisture will prevent the meatballs from binding, so make sure there’s no liquid dripping from the grated apple or onion after you’ve squeezed out the moisture.  Once you’ve squeezed out the moisture from the apple and onion, remove them from the paper towel, and place them into the bowl with the pork.
  3. To the same bowl, add the garlic, egg, parsley, basil, thyme, oregano, olive oil, salt and pepper and mix all these ingredients with your clean hands.
  4. Roll the pork into meatballs to a size of 1″ – 1 1/2″ (2.5 cm – 4cm) in diameter and place on parchment paper (or non-stick surface).  See the picture below:
  5. Pork Meatballs

    Pork Meatballs Ready to be Fried

  6. Place all-purpose flour on a flat plate
  7. Pre-heat vegetable oil in frying pan so that there’s at least 1/2 inch or 1 cm of oil in the pan.
  8. Take a meatball and roll it in the flour to give it a flour coat.  Then place the meatball into the frying pan, frying about 6 pork meatballs at a time.  Fry evenly on all sides until a deep golden brown. See picture below:
    Frying Meatballs

    Frying Meatballs

  9. Be sure to check one meatball after cooking to make sure it’s cooked through.  You don’t want to serve pork meatballs which are raw on the inside!
  10. Set aside in casserole plate, and cover to keep warm until serving

Serve over a bed of spaghetti pasta and home-made tomato sauce.

Wine Pairing

I served this dish with a Piemonte Barbera wine.  Barberas are deep ruby in color with some purple hues.  The wines have lush plum and cherry flavors with hints of spice and black pepper (Source:  It’s a very good value, having been awarded “90 points and a “Best Buy” designate, Wine Spectator: “Displays lovely plummy, chocolaty character. Full and silky smooth, this is packed with flavor. So delicious. Drink now.” (12/08) 90 points from Wine & Spirits Magazine: “A vibrant and youthful barbera with fresh plum and cherry flavors, this feels balanced and cool. An everyday red to enjoy with grilled sausage.” (12/08)

Piemonte Barbera

Piemonte Barbera

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