If you’re looking for a dish that combines comfort with a burst of fresh flavors, these Savory Tomato Basil Pork Meatballs are your go-to. Imagine tender meatballs simmered in a rich tomato sauce, perfumed with fresh basil — it’s a meal that feels like a cozy hug on a plate.
Ground pork is the star of this dish, providing a rich and savory base. It’s complemented by rice, which not only binds the meatballs but also keeps them juicy and tender. Onion and garlic add depth and aroma, while fresh basil brings a bright, herby note that is signature to this recipe. We season it all with salt, black pepper, and a pinch of crushed red pepper flakes for a subtle kick.
The olive oil is used to sear the meatballs, creating a delicious crust. The sauce is a simple yet flavorful blend of crushed tomatoes, chicken broth, tomato paste, and dried oregano. Finally, a sprinkle of grated Parmesan cheese finishes the dish with a touch of umami and creaminess.
These meatballs pair beautifully with a side of crusty bread to mop up the sauce. For a complete meal, serve them over a bed of creamy polenta or alongside a simple arugula salad dressed with lemon vinaigrette. They also make a fantastic sandwich filling in a toasted baguette.
Start by gathering all your ingredients. In a large bowl, mix the ground pork, rice, onion, basil, garlic, salt, black pepper, and crushed red pepper flakes until everything is well combined. You want to get your hands in there — it’s the best tool for the job.
Once mixed, form the meat mixture into golf ball-sized meatballs. You should end up with about 16–20 meatballs, depending on the size. Set them aside on a plate.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides, which should take about 5–7 minutes per batch. Once browned, transfer them to a plate lined with paper towels to drain any excess oil.
In a separate pot, combine the crushed tomatoes, chicken broth, tomato paste, and oregano. Bring the mixture to a simmer over medium heat, then gently add the browned meatballs into the sauce. Cover the pot, reduce the heat to low, and let it simmer for about 25 minutes. This will cook the meatballs through and allow the rice inside to become tender.
Once done, serve the meatballs on a platter or directly from the pot, and top with generous shavings of Parmesan cheese. Enjoy the savory aroma as it wafts through your kitchen!
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