Italian Sunday Pork and Bean Meatballs

• 1 lb ground pork
• 1/2 cup canned cannellini beans, rinsed and drained
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (28 oz) can crushed tomatoes
• 1/2 cup water
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine pork, beans, breadcrumbs, Parmesan, garlic, egg, parsley, oregano, salt, and pepper. Mix gently until just combined.
3. 3 Form mixture into 1-inch balls and place on a baking sheet.
4. 4 Bake for 20 minutes.
5. 5 Heat olive oil in a large pot over medium heat. Add the baked meatballs and brown on all sides.
6. 6 Pour in crushed tomatoes and water, ensuring meatballs are coated.
7. 7 Simmer uncovered for 25 minutes, turning occasionally.
8. 8 Serve hot with your favorite pasta or crusty bread.

Equipment

• Baking sheet
• Large mixing bowl
• Large pot

Variations

• Substitute ground beef for pork for a different flavor profile.
• Add a pinch of red pepper flakes for a kick of spice.

Substitutions

• Use dried breadcrumbs if fresh aren't available.
• Substitute pinto beans if cannellini beans are not in stock.

Pairings

• A glass of Chianti complements the tomato sauce beautifully.
• Roasted vegetables make a colorful side dish.

Nutrition

Tips

• For extra flavor, sauté minced garlic and onion in the pot before browning the meatballs.
• These meatballs can be made ahead and refrigerated for up to 24 hours before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a sauce-covered pot on low heat.

Serving Suggestions

• Serve with spaghetti and a side of garlic bread.
• Pair with a crisp green salad for a balanced meal.

FAQ