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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

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