Tuscan Pork Meatballs

Tuscan Pork Meatballs

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From: EatingWell Magazine, January/February 2015

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces mushrooms, chopped
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 4 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fine dry breadcrumbs
  • ¼ cup finely diced fennel
  • ¼ cup slivered soft sun-dried tomatoes
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • ½ teaspoon crumbled dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound lean ground pork

Preparation

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  1. 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.
  2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
  3. 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.
  4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°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 information

  • Serving size: 5 meatballs
  • Per serving: 177 calories; 7 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 18 g protein; 29 mcg folate; 44 mg cholesterol; 3 g sugars; 0 g added sugars; 104 IU vitamin A; 4 mg vitamin C; 47 mg calcium; 2 mg iron; 340 mg sodium; 428 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 2 lean meat, ½ fat

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