Italian style ground pork meatballs


Prep Time: 20 minutes

Cooking Time: 18 minutes

Quantity: 4 servings


  • 21 bocconcini cheese pearls

  • 500 mL (2 cups) marinara sauce

  • 4 medium zucchinis

  • 15 mL (1 tbsp.) canola oil

  • Salt and pepper to taste

  • 60 mL (1/4 cup) small fresh basil leaves

  • For the meatballs:

  • 450 g (1 lb) medium-lean ground pork

  • 80 mL (1/3 cup) plain breadcrumbs

  • 15 mL (1 tbsp.) chopped garlic

  • 5 mL (1 tsp.) dried Italian herbs

  • 1 egg

  • Salt and pepper to taste


  1. Preheat oven to 205°C (400°F).
  2. In a large bowl, combine the meatballs ingredients. Shape 21 meatballs, using about 30 mL (2 tbsp.) of mixture for each one.
  3. Using your thumb, make a cavity in the center of each meatball and place a bocconcini inside. Bring the meat mixture over the bocconcini to close up.
  4. Place meatballs on a baking sheet lined with parchment paper. Bake for 18 to 20 minutes, until the inside of the meatballs has lost its pink color.
  5. Meanwhile, heat marinara sauce in a saucepan over medium heat.
  6. Using a spiral cutter or mandolin, cut zucchinis into spirals.
  7. In a large skillet, heat oil over medium-high heat. Cook zucchini spirals for 2 to 3 minutes. Season with salt and pepper.
  8. Place meatballs in saucepan with marinara sauce, tossing  to coat well.
  9. Serve meatballs and sauce with zucchini noodles and garnish with basil leaves.