Ingredients
Sauce:
1 Tbsp (15 mL) canola oil
1/3 cup (75 mL) onion, finely diced
2 cloves garlic, minced
1 -28 oz (796 mL) can crushed tomatoes,
no salt added
1 – 6 oz (170 mL) can tomato paste
1/2 cup (125 mL) low sodium chicken broth
2 Tbsp (30 mL) fresh oregano, finely chopped
2 Tbsp (30 mL) fresh basil, finely chopped
2 Tbsp (30 mL) fresh parsley, finely chopped
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) crushed red pepper flakes, optional
Meatballs:
1 lb (500 g) lean ground pork
1/2 cup (125 mL) Italian-style breadcrumbs
1/4 cup (60 mL) freshly grated Parmesan cheese
1 large egg, beaten • 1 clove garlic, minced
1 tsp (5 mL) dried Italian seasoning
1/2 tsp (2 mL) salt •
1/4 tsp (1 mL) ground black pepper
4-6 oz (125 – 170g) mozzarella, cut into 1/2-inch cubes

Directions
For the sauce: In a medium saucepan, over medium heat add canola oil and saute onion until lightly browned. Add the garlic and continue cooking for about 1 minute.
Add tomatoes, tomato paste, chicken broth, oregano, basil, parsley, sugar, salt and red pepper flakes to the pot. Mix thoroughly. Cover pot and simmer for approximately 25 – 30 minutes.
For the meatballs: Heat oven to 400°F (200°C). Line a baking sheet with foil. Spray with cooking spray.
In a large bowl mix together, ground pork, breadcrumbs, Parmesan cheese, egg, garlic powder, Italian seasoning, salt and pepper until well combined.
Shape mixture into 12 (1 ½ inch) meatballs and press 1 mozzarella cube into the centre, sealing meat tightly around cheese. Repeat with remaining meat mixture and cheese; place on pan.
Bake for 15 to 20 minutes or until no longer pink in center.Turning meatballs halfway through baking. Remove from the oven and set aside.
Add meatballs to sauce, stirring gently to coat with sauce and let simmer for about 10-15 minutes. Serve over noodles if desired.
Prep Time: 20 minutes
Cook Time: 1 hour
Number of Servings: 4 – 6

Recipe and photo compliments Sask Pork

Find more delicious recipes at saskpork.com