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Dinner recipe · from the recipe book

Oven-Baked Pork Meatballs in Marinara

Tender garlicky pork meatballs, baked and then simmered in a herby tomato sauce, served with a crisp romaine salad and balsamic dressing.

Oven-Baked Pork Meatballs in Marinara

Ingredients

  • 1¼ lb560 gGround pork, 84% lean
  • ½ cup50 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • ¼ cup (60 ml)60 gMilk, 2%
  • ⅓ cup grated30 gGrated Parmesan
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tsp2 gDried oregano
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2¼ cups600 gMarinara sauce
  • ½ cup leaves10 gFresh basiltorn
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2 cups sliced200 gCucumbersliced
  • 1½ tbsp20 gOlive oil
  • 1 tbsp20 gBalsamic vinegar

Steps

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, stir the breadcrumbs with the milk and let them soak for 5 minutes.
  3. Add the beaten egg, parmesan, onion, garlic, parsley, oregano, black pepper and salt to the soaked breadcrumbs and mix well.
  4. Add the ground pork and mix gently with your hands just until combined; do not taste the raw mixture.
  5. Roll the mixture into 20 meatballs and set them on the baking sheet.
  6. Bake the meatballs 15 to 18 minutes, until browned and 160°F (71°C) in the center.
  7. During the last 5 minutes of baking, pour the marinara sauce into a 9x13-inch baking dish and warm it in the oven.
  8. Move the baked meatballs into the warm marinara sauce, turn to coat, and bake 5 minutes more so the sauce clings.
  9. While the meatballs finish, toss the romaine, cherry tomatoes and cucumber in a bowl, then whisk the olive oil with the balsamic and toss this dressing with the salad.
  10. Scatter the basil over the meatballs and serve them with the salad.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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