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  • Prep
    20 min
  • Total
    50 min
  • Servings
    4

Mozzarellissima Pork Meatballs in Rosé Sauce

Ingredients

For the pork meatballs

  • 454 g (1 lb) minced pork
  • 1 egg
  • 2 garlic cloves, minced
  • 125 ml (½ cup) Italian-style breadcrumbs 
  • 170 ml (2/3 cup) Saputo Mozzarellissima cheese, shredded
  • 60 ml (¼ cup) fresh Italian parsley, chopped
  • 15 ml (1 tbsp) tomato paste
  • Salt and pepper
  • 30 ml (2 tbsp) olive oil 

 

For the rosé sauce

  • 15 ml (1 tbsp) butter
  • 1 onion, finely minced 
  • 1 can (796 ml/28 fl. oz.) Italian-style crushed tomatoes  
  • Salt and pepper
  • A dozen fresh basil leaves, chopped
  • 125 ml (1/2 cup) 35% cooking cream 
  • 250 ml (1 cup) Saputo Mozzarellissima cheese, shredded
    Fresh basil leaves and garlic bread, for serving
 

Directions

For the pork meatballs

  1. Preheat oven to 200 °C (400 °F).
  2. In a large bowl, combine all the ingredients for the meatballs, except for the olive oil. Shape into 16 meatballs. 
  3. Heat the olive oil in a large non-stick pan set over medium heat. 
  4. Place the meatballs in the hot oil. Cook until golden, turning often. Transfer to a plate and set aside. Wipe the pan with a paper towel. 

For the rosé sauce

  1. Melt the butter. 
  2. Cook the onion over medium heat for approximately 5 minutes, or until translucent. 
  3. Add the crushed tomatoes, salt, pepper, and fresh basil. Bring to a boil. Reduce the heat and let simmer 5 minutes. Add the cream and stir well. 
  4. Transfer the rosé sauce to an oven-proof dish or pan. Add the meatballs and stir. Cover with the shredded Saputo Mozzarellisima cheese.
  5. Cook in the oven for 20 minutes. Garnish with fresh basil leaves and serve immediately. Serve with garlic bread.