Ground Pork Meatballs with Pasta and Marinara Sauce

by Nancy

These ground pork meatballs with spaghetti and homemade marinara sauce make a delicious meal any day of the week.

Do you ever see ground pork in the meat case at the grocery store and wonder what to do with it?

Well, here’s just the thing, make meatballs.

And since meatballs are so good with pasta, make meatballs with spaghetti and a quick and easy homemade marinara wine sauce.

About the Recipe

These meatballs are made with various dried seasonings and herbs, and then they’re cooked in a large skillet.

After the meatballs are thoroughly cooked, they’re transferred onto a plate so that the same skillet can be used to make the homemade marinara sauce.

This marinara sauce is very easy to make and tastes so good.

It’s made with canned tomato sauce, white wine, and various dried herbs and spices.

About Serving

The meatballs in this recipe are cut in half so that there are more of them on the serving dish to top with the delicious marinara sauce.

Let’s check out the ingredients.

Meatballs – ground pork, granulated garlic, dried oregano, dried thyme leaves, pepper, salt and olive oil

Marinara Wine Sauce – tomato sauce, white wine (Pinot Grigio, Sauvignon Blanc or Unoaked Chardonnay), dried thyme, dried basil, ground pepper, salt, red pepper flakes and spaghetti

Pasta – water, salt and spaghetti

Topping – grated Parmesan cheese

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Meatballs:

In a medium size bowl add ground pork,

granulated garlic, salt…

…black pepper,

…dried oregano,

…dried thyme,

…and mix together.

Roll the ground pork mixture into balls that are a little bit smaller than a golf ball.

Heat a skillet on medium heat and add olive oil.

To the skillet, add the meatballs…

…keep turning them so that each side will brown.

Once each side has browned (about 8 minutes),

…cover the pan with a lid and turn the heat down to low.

Continue cooking for until the meatballs are completely cooked through (about another 5 to 7 minutes).

Transfer the meatballs from the skillet onto a plate and set them aside while making the sauce.

Leave any remaining remnants from the meatballs in the skillet.

For the Sauce:

In the same skillet, add white wine and turn the heat back on to medium heat.

Continue to stir as the wine reduces (about 5 minutes).

To the skillet, add tomato sauce…

dried basil,

dried thyme,

and dried red pepper flakes (add a bit more if you prefer more heat), and salt.

Stir.

Turn the heat down to low and let simmer (stirring occasionally) while cooking the pasta.

For the Spaghetti Pasta:

In a medium size pot, add hot water and bring it to a boil.

To the boiling water, add salt.

To the pot, add spaghetti pasta.

Cook the pasta until its al-dente (firm) (according to package instructions).

Drain the pasta (don’t rinse the pasta) and set aside.

TIP – Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed.

The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

For Serving – To serving dishes, add the cooked spaghetti.

Cut the meatballs in half and…

…add them on top and on the sides of the pasta.

Then,

…on top of the meatballs and pasta, pour the warm sauce.

Next,

…top with Parmesan cheese.

And…

…serve warm.

Thank you so much for stopping by CCC!

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