Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Pork Meatballs 3.2 (27) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs Servings: 4 This big-batch recipe makes enough meatballs and sauce for two meals -- use the leftovers in our Meatball Pita Pizzas or Meatball Sandwiches. Ingredients 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 Directions 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). 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. 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. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan. John Kernick Rate it Print