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Pork Meatballs

  • prep: 35 mins
    total time: 1 hour
  • servings: 4
Photography: John Kernick

Ingredients

  • 1 medium zucchini
  • 1 large yellow onion, halved
  • 3/4 cup medium-grind bulgur
  • 1 3/4 pounds ground pork
  • 2 large eggs
  • 3/4 cup chopped fresh oregano leaves (from 1 bunch)
  • 5 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 cup vegetable oil
  • 1 tablespoon extra-virgin olive oil
  • 5 large tomatoes (about 4 pounds), seeded and chopped
  • 3/4 pound spaghetti
  • Grated Parmesan, for serving

Cook's Note

Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.

Directions

  1. Step 1

    Shred zucchini and half the onion; squeeze out liquid and, in a large bowl, mix with bulgur, pork, eggs, 1/4 cup oregano, and half the garlic. Season with salt and pepper and form into 2-inch meatballs (22 to 24 total).

  2. Step 2

    In a heavy pot, heat vegetable oil over medium-high. In batches, cook meatballs until browned, 5 to 7 minutes, turning occasionally. Drain on paper towels. Discard oil; wipe out pot.

  3. Step 3

    Add olive oil to pot. Chop remaining onion and add, along with remaining garlic; cook until fragrant, 2 minutes. Add tomatoes, 1/2 cup oregano, and meatballs; cook until meatballs are cooked through and tomatoes have cooked down, 15 to 20 minutes; season with salt and pepper. Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.

  4. Step 4

    Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan.

Source
Everyday Food, September 2011

Reviews (2)

  • 9 Nov, 2011

    I've made this recipe three times now. The first time, I made the whole recipe complete with sauce. My boyfriend loved the meatballs alone so much that the other two times, I've just made the meatballs. We've both agreed these are our favorite meatballs. I always use a half ground beef and half pork mix. After the first time, I've started baking them instead of cooking in oil and they're still great!

  • 2 Oct, 2011

    This recipe is fantastic. I have made it the past 2 weekends in a row and nibbled on meatballs throughout the week. I have to admit that I substituted ground turkey for pork and added a small can of tomato sauce during the last step where the tomatoes cook down. YUM