Name: Pork meatballs with tomato sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz ground pork tenderloin, ground; 1 large egg white; 1/4 cup panko; 1/2 tsp garlic powder; 1 tsp dried oregano; 3/4 tsp salt; 1 tsp olive oil; 3/4 red bell pepper, diced; 3/4 medium zucchini, sliced into half-moons; 3/4 cup crushed tomatoes; 1/2 tsp black pepper; 1 tsp red wine vinegar; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

467 calories

Protein: 48g; 41% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 20 min · Cook 15 min

In a mixing bowl, combine the ground pork, egg white, panko, garlic powder, half the oregano, and half the salt. Gently mix until just combined, then form into 6 even meatballs, each about 1 1/4 inches wide.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook for 4 minutes, turning once, until browned on the outside. Remove the meatballs from the skillet and set aside.
In the same skillet, add the diced red bell pepper and zucchini. Sauté for 3 minutes until they begin to soften.
Pour in the crushed tomatoes, remaining oregano, remaining salt, and black pepper. Return the meatballs to the skillet. Cover and simmer over medium-low heat for 10 to 12 minutes until the meatballs are cooked through. Done when center shows no pink, 160°F.
Stir in the red wine vinegar. Spoon the meatballs, vegetables, and tomato sauce into a bowl and garnish with chopped fresh parsley.

Nutrition

Ingredients

Instructions

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