Pork meatballs

By taniaf

Ingredients

• 1 medium zucchini
• 1 large yellow onion, halved
• 3/4 c medium grind bulgur
• 1.75 lbs ground pork
• 2 eggs
• 3/4 cup chopped fresh oregano
• 5 garlic cloves, minced
• salt and pepper
• 1 c veg oil
• 1 tbsp olive oil
• 5 large tomatoes, seeded and chopped

Details

Servings 4

Preparation

Step 1

Shred zucchini and half the onion, squeeze out liquid and mix with bulgur, pork, eggs, 1/4 c oregano,a nd half the garlic. Season with salt and pepper and form into 2 inch meatballs (22-24 total)
In a heavy pot, heat veg oil over medium high. In batches, cook meatballs until browned, 5-7 minutes, turning occasionally. Drain on paper towels. Discard oil, wipe out pot.
Add olive oil to pot. Chop remaining onion and add, with rest of garlic, cook 2 minutes. Add tomatoes, 1/2 c oregano, and meatballs. Cook until meatballs are cooked through and tomatoes have reduced, 15-20 minutes. Season with salt and pepper.
Reserve half the meatballs and sauce, refrigerate up to 3 days. Serve the rest with spaghetti and parmesan cheese.