Sautéed mushrooms, celery and garlic add savory flavor and help keep calories in check and portions hearty in this easy pork meatball recipe. Try the Italian-flavored meatballs tucked into a toasted baguette with sautéed peppers and onions or over creamy polenta for a quick dinner.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015




Ingredient Checklist


Instructions Checklist
  • Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.

  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.

  • Add breadcrumbs, fennel, tomatoes, marjoram, thyme, rosemary, salt and pepper to the cooled vegetables; stir until combined. Add pork and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.

  • Bake the meatballs until an instant-read thermometer inserted in the center registers 165 degrees F, about 15 minutes.


Make Ahead Tip: Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

Nutrition Facts

177 calories; protein 17.9g 36% DV; carbohydrates 11.8g 4% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 2.9g; fat 7.1g 11% DV; saturated fat 2.2g 11% DV; cholesterol 43.9mg 15% DV; vitamin a iu 103.5IU 2% DV; vitamin c 4mg 7% DV; folate 29.4mcg 7% DV; calcium 47.4mg 5% DV; iron 1.8mg 10% DV; magnesium 25.7mg 9% DV; potassium 427.9mg 12% DV; sodium 339.5mg 14% DV; thiamin 0.1mg 14% DV.