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Categories: Appetizers, Main courses

Sardinian-style meatballs

On Rachel! On Rocco! On Nigella and Emeril! Take a walk through the cookbook section of a bookstore this holiday season, and you'll find plenty of titles with blinding TV brightness. It feels like just one more piece of evidence ... Read more

Total time: 1 hour | Serves 4 to 6
Note: Adapted from "Italian Slow and Savory" by Joyce Goldstein. Serve with mashed potatoes, or, if you are cooking for children, with spaghetti.
  • 1 pound ground pork
  • 1/4 cup diced bread crumbs, or 1/2 cup fresh bread crumbs
  • 2 eggs
  • 6 tablespoons grated pecorino cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 to 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 3/4 cups canned tomatoes, seeded and chopped
  • 1/2 cup water

Step 1In a bowl, combine the pork, bread crumbs, eggs, cheese, garlic, parsley, salt and pepper and mix together until smooth. Form the mixture into balls about 1 inch in diameter.

Step 2In a saute pan, heat the olive oil over medium heat. Add the onion and saute until softened, about 8 minutes. Add the tomatoes and water, mix well, and then add the meatballs.

Step 3Bring to a gentle boil, reduce the heat to low and simmer, covered, until the meatballs are cooked through and tender, about 45 minutes. Season with salt and pepper.

Each of 6 servings:
308 calories; 20 grams protein; 9 grams carbohydrates; 1 gram fiber; 21 grams fat; 7 grams saturated fat; 129 mg. cholesterol; 406 mg. sodium.
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