Spicy Italian Pork Meatballs

These easy, versatile oven-baked pork meatballs get their bold flavor from Italian herbs,
Parmesan cheese and a dash of red pepper. Serve them with our quick marinara
dipping sauce as an appetizer, or pop them in a hoagie bun or on top of your pasta for
quick, delicious dinners!

Meatballs

1 lb ground pork

1 egg

1 /2 cup Progresso Panko Crispy Bread Crumbs Italian Style

1 /4 cup shredded Parmesan cheese

1 tablespoon chopped fresh basil leaves

2 teaspoons finely chopped garlic

1 teaspoon dried Italian herb seasoning

1 /2 teaspoon salt

1 /2 teaspoon crushed red pepper flakes

Marinara Sauce

1 tablespoon olive oil

3 cloves garlic, crushed

1 /4 teaspoon crushed red pepper flakes

1 can (14.5 oz) Muir Glen Organic Crushed Tomatoes Fire Roasted, undrained

1 /4 teaspoon salt

8 medium fresh basil leaves

Steps

1. Heat oven to 400F. Line 15x10x1-inch pan with foil. Spray with cooking spray.

2. In large bowl, mix Meatball ingredients until well combined. Using rounded
tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18
minutes or until no longer pink in center (at least 165F).

3. Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add
crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is
fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir;
cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes.
Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend
sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce
warm with meatballs.