Mini pork meatballs

Mini meatballs made with ground pork, mushrooms and sun-dried tomato pesto, to be served with a rosé sauce as appetizers or on pasta for an easy-to-prepare meal that the whole family will love!

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20 min
6 to 8
15 min
Freeze for three months.

  • Ingredients

    • 675 g (1 ½ lb) ground pork
    • 1 egg
    • 1 cup (250 ml) bread crumbs
    • 1 cup (250 ml) very finely chopped mushrooms
    • ½ cup (125 ml) chopped Italian parsley
    • 3 tbsp (45 ml) sun-dried tomato pesto
    • Salt and pepper from the mill
    • 3 tbsp (45 ml) olive oil
    • 1 liter (4 cups) of rosé sauce
  • Preparation

    1. In a large bowl, mix all ingredients except oil and sauce.
    2. Shape the meat mixture into small balls of about 1 tbsp (15 ml).
    3. In a frying pan, brown the meatballs for 10 minutes, stirring regularly.
    4. Add the sauce and simmer over low heat for 5 minutes.

For the adventurers

Notes and tips

Replace bread crumbs with pretzel crumbs.

Réaliser en Batch-Cooking