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Pork Meatballs with Garlic and Allspice

Yield 6 servings (serving size: 4 meatballs and about 3/4 cup sauce)
Allspice works well with pork. The grated zucchini in this recipe helps lighten these spicy meatballs and keeps them extra-moist. Serve over pasta.

Ingredients

  • Meatballs:
  • 2 cups shredded zucchini (about 8 ounces)
  • 1 teaspoon salt, divided
  • 1/3 cup plain dry breadcrumbs
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 pounds lean ground pork
  • 2 garlic cloves, minced
  • Cooking spray
  • Sauce:
  • 2 (16-ounce) cans plum tomatoes
  • 1 1/3 cups chopped onion
  • 1 cup chopped carrot
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon finely chopped fresh parsley

Nutrition Information

  • calories 216
  • caloriesfromfat 17 %
  • fat 4 g
  • satfat 1.3 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 23.4 g
  • carbohydrate 19.3 g
  • fiber 3.9 g
  • cholesterol 61 mg
  • iron 3.1 mg
  • sodium 710 mg
  • calcium 100 mg

How to Make It

  1. To prepare meatballs, combine zucchini and 1/2 teaspoon salt in a colander; let stand 30 minutes. Squeeze moisture from zucchini.

  2. Combine zucchini, 1/2 teaspoon salt, dry breadcrumbs, and the next 8 ingredients (dry breadcrumbs through 2 garlic cloves). Shape pork mixture into 24 (1-inch) meatballs.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs; cook 6 minutes or until done, turning to brown all sides. Drain well.

  4. To prepare sauce, drain 1 can tomatoes; discard liquid.

  5. Heat a medium saucepan coated with cooking spray over medium heat. Add onion and carrot; cook 10 minutes or until tender, stirring occasionally. Add red pepper and 2 garlic cloves; cook 2 minutes, stirring frequently. Stir in the drained tomatoes, undrained tomatoes, wine, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

  6. Place half of tomato mixture in food processor; process until smooth. Place puréed tomato mixture in a large bowl. Repeat procedure with the remaining tomato mixture. Return puréed tomato mixture to pan; bring to a boil. Reduce heat; simmer 25 minutes. Add meatballs and 1 tablespoon oregano to pan, and cook for 5 minutes or until thoroughly heated. Sprinkle with 1 tablespoon parsley.