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Calabrian Meatballs in a steel skillet
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5 from 4 votes

Calabrian Meatballs in Tomato Sauce

Prep Time20 mins
Cook Time45 mins
Refrigeration Time30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 742kcal
Author: Natalia Mantur

Ingredients

For the tomato sauce:

  • 2 tablespoons (30 mL) olive oil
  • 1 large red onion , finely sliced
  • 2 cloves garlic , minced
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • ¼ teaspoon (0.6 g) freshly ground black pepper
  • ¼ teaspoon (0.6 g) sweet paprika
  • ¼ teaspoon (0.6 g) smoked paprika
  • ¼ teaspoon (0.7 g) chili powder
  • 1 teaspoon (0.7 g) dried basil
  • 2 cups (480 g) canned tomatoes, peeled and chopped

For the meatballs:

  • 20 ounces (570 g) ground pork
  • ½ cup (45 g) gluten-free bread crumbs
  • ½ cup (70 g) grated Pecorino Romano cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 1 large egg
  • ¼ teaspoon (0.6 g) freshly ground black pepper
  • 1 tablespoon (15 mL) olive oil
  • 2 tablespoons (30 mL) canola oil, for frying

For garnish:

  • 4 tablespoons (15 g) flat-leaf parsley, roughly chopped
US Customary - Metric

Instructions

  • For the tomato sauce, heat the olive oil in a large skillet over low heat. Add sliced onion and sauté for 5 minutes. Add the garlic. Season with salt, pepper, sweet and smoked paprika, chili powder, and dried basil. Stir and sauté for another 2-3 minutes. Add the canned tomatoes and cook until the juices thicken, about 30 minutes, stirring every 5 minutes.
  • Meanwhile, place the meat, bread crumbs, cheeses, egg, black pepper, and olive oil in a large, deep bowl and mix thoroughly with a wooden spoon. Roll the mixture into 16 round balls, cover, and refrigerate for at least 30 minutes to firm up.
  • Once the meatballs are solid, remove them from the refrigerator. Heat 2 tablespoons of canola oil in a large skillet over medium heat. Cook the meatballs for 2-3 minutes on each side, until evenly browned all over. Remove from the heat.
  • Transfer the meatballs to the skillet with tomato sauce, cover, and let cook for 3-4 minutes.
  • Top with lots of parsley. Serve alone or with gluten-free pasta or mashed potatoes.

Nutrition

Calories: 742kcal | Carbohydrates: 22g | Protein: 38g | Fat: 56g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 747mg | Potassium: 889mg | Fiber: 4g | Sugar: 7g | Vitamin A: 991IU | Vitamin C: 20mg | Calcium: 361mg | Iron: 4mg