Spaghetti meatballs with pork

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pork spaghetti meatballs

Spaghetti meatballs is always a family favorite,  using pork or turkey makes a pleasant change. This  recipe  originates  from french cuisine using spices such as  garlic , mustard, tarragon,  salt and pepper to  season the pork meat balls,   which are  then gently poached in a rich  tomato sauce.

Spices used in this recipe


  1. To make the meat balls:  Combine  all the meatball ingredients into a large bowl. Using your hands  mix thoroughly, kneading the mixture until sticky enough to form small golf ball size balls. Use your hands to form the meat balls, using enough pressure to keep the ball shape.  Cover with  glad wrap and refrigerate for 15 min, while you prepare the sauce  base.

  2. Heat the oil in a large deep dish pan on the stove and add the onion and garlic. Saut’e until  the onion is translucent approx 5 min. Add the oregano, tomato, salt and sugar and simmer.

  3. Gently place the meat balls into the simmering sauce and cover . Simmer for 45 min and check to make sure it doesn’t dry out. Additional water may be added during cooking. The long slow cooking method keeps the pork tender and moist.

  4. Cook the pasta  as per packet instructions.
    Serve the  spaghetti  meat balls with pasta and garnish with parmesan and oregano.

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