Pork Meatballs

Prep Time:
35 mins
Total Time:
1 hrs

This big-batch recipe makes enough meatballs and sauce for two meals -- use the leftovers in our Meatball Pita Pizzas or Meatball Sandwiches.


  • 1 medium zucchini

  • 1 large yellow onion, halved

  • ¾ cup medium-grind bulgur

  • 1 ¾ pounds ground pork

  • 2 large eggs

  • ¾ 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

  • ¾ pound spaghetti

  • Grated Parmesan, for serving


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

    John Kernick
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