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ROUSES.COM
47
From Rouses test kitchen
Pork Meatballs
& Spaghetti
Serves 6
WHAT YOU WILL NEED
For the Sauce
1
tablespoon Rouses Extra Virgin olive oil
1
small yellow onion, finely diced
2-3 cloves garlic, minced
1
(28-ounce) can whole peeled,
crushed tomatoes
1
bay leaf
¼ teaspoon Rouses salt
¼ teaspoon dried or fresh thyme
¼ teaspoon dried of fresh oregano
Fresh thyme, basil, oregano, or other herbs
Cooked pasta, to serve
For the Meatballs
1½ cups fine breadcrumbs
1½ cup Rouses whole milk
¾ pound ground pork
¾ pound ground beef (80/20)
3 eggs
¾ cup Parmesan or Pecorino Romano cheese,
grated
½ cup fresh parsley, chopped
¼ cup dried oregano
1
small yellow onion, chopped
3 cloves garlic, minced
¼ cup pine nuts
¼ cup Rouses Extra Virgin olive oil
Rouses salt and black pepper to taste
HOW TO PREP
Heat oil in a large saucepan or high-side
skillet over medium-high heat. Add the
onions and garlic and sauté until soft and
translucent, about 5 to 7 minutes. Stir in the
garlic. Add the crushed tomatoes and their
juices, the bay leaf, salt and seasonings. Bring
the sauce to boil then lower heat to maintain
a simmer. Let cook until the sauce is slightly
reduced and thickened, about 20 minutes
While the sauce is cooking, combine
breadcrumbs and milk in a small bowl. Set
aside.
In a large bowl, whisk the eggs until blended.
Season with salt and pepper. Whisk in
cheese and parsley. Add the pork, beef,
oregano, onion, garlic and pine nuts. Pour
in the breadcrumb mixture. Use your hands
to incorporate. Pinch off a piece of the meat
mixture and roll between you hands to form
a 1 ½ to 2-inch size ball. Repeat the process
until all of the meat is used.
Add meatballs to the sauce and return to a
simmer. Cook the meatballs over medium-
low heat for 30 minutes. Serve with pasta
and more grated cheese.