Pork Meatballs in Tomato Sauce

These pork meatballs are made with just seasoned lean pork mince and garlic, browned in a pan, then simmered in a simple tomato sauce made from passata and softened onions. The sauce reduces slightly as it cooks, coating the meatballs in a thick, flavorful tomato glaze. Fresh parsley on top adds color and a clean herbal note.

Simple Protein That Pairs With Anything

At 20g of protein per serving, these meatballs are a versatile protein component that you can build a meal around. Serve them over spaghetti for a classic combination, spoon them over polenta or mashed potatoes, tuck them into a sub roll, or eat them alongside steamed vegetables and rice. The tomato sauce is intentionally simple so it complements rather than competes with whatever you pair it with.

Make Them Small for Even Cooking

Forming the meatballs to about the size of a walnut ensures they cook through evenly without drying out on the outside. Use a tablespoon measure for consistency so they all finish cooking at the same time. Browning them first in the pan develops a flavorful crust, and then simmering them in the sauce finishes the cooking gently while allowing the meatballs to absorb some of the tomato flavor.

This recipe scales up easily for meal prep. Double the batch and freeze the meatballs in the sauce in individual portions. They defrost and reheat well, making them a reliable option for busy weeknights when you need a quick, protein-rich dinner.