Skip to Content
-
-
Prep
- 20 min
-
-
Total
- 50 min
-
-
Serving
- 4
Mozzarellissima Pork Meatballs in Rosé Sauce
Ingredients
For the pork meatballs
- 454 g (1 lb) minced pork
- 1 egg
- 2 garlic cloves, minced
- 125 ml (½ cup) Italian-style breadcrumbs
- 170 ml (2/3 cup) Saputo Mozzarellissima cheese, shredded
- 60 ml (¼ cup) fresh Italian parsley, chopped
- 15 ml (1 tbsp) tomato paste
- Salt and pepper
- 30 ml (2 tbsp) olive oil
For the rosé sauce
- 15 ml (1 tbsp) butter
- 1 onion, finely minced
- 1 can (796 ml/28 fl. oz.) Italian-style crushed tomatoes
- Salt and pepper
- A dozen fresh basil leaves, chopped
- 125 ml (1/2 cup) 35% cooking cream
- 250 ml (1 cup) Saputo Mozzarellissima cheese, shredded
Fresh basil leaves and garlic bread, for serving
Directions
For the pork meatballs
- Preheat oven to 200 °C (400 °F).
- In a large bowl, combine all the ingredients for the meatballs, except for the olive oil. Shape into 16 meatballs.
- Heat the olive oil in a large non-stick pan set over medium heat.
- Place the meatballs in the hot oil. Cook until golden, turning often. Transfer to a plate and set aside. Wipe the pan with a paper towel.
For the rosé sauce
- Melt the butter.
- Cook the onion over medium heat for approximately 5 minutes, or until translucent.
- Add the crushed tomatoes, salt, pepper, and fresh basil. Bring to a boil. Reduce the heat and let simmer 5 minutes. Add the cream and stir well.
- Transfer the rosé sauce to an oven-proof dish or pan. Add the meatballs and stir. Cover with the shredded Saputo Mozzarellisima cheese.
- Cook in the oven for 20 minutes. Garnish with fresh basil leaves and serve immediately. Serve with garlic bread.
