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.

Source: EatingWell Magazine, January/February 2015


Recipe Summary test

50 mins


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

5 meatballs
177 calories; protein 17.9g; carbohydrates 11.8g; dietary fiber 1.7g; sugars 2.9g; fat 7.1g; saturated fat 2.2g; cholesterol 43.9mg; vitamin a iu 103.5IU; vitamin c 4mg; folate 29.4mcg; calcium 47.4mg; iron 1.8mg; magnesium 25.7mg; potassium 427.9mg; sodium 339.5mg; thiamin 0.1mg.

1/2 starch, 1 vegetable, 2 lean meat, 1/2 fat