Polpette di lonza di maiale al sugo di pomodoro

Ingredienti

• 2 pounds of pork loin (ground)
• 1 egg (lightly beaten)
• 1/4 cup skim milk
• 3/4 cup onion (grated)
• 3 tablespoons parsley (chopped)
• 3 garlic cloves (minced)
• 1 1/2 tablespoons Worcestershire sauce
• 3 tablespoons bread crumbs
• 3 teaspoons of salt
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons of olive oil
• 6 cups tomato (liquefied)
• 1/2 cup red bell pepper
• 2 bay leaves

Preparazione

1. 1

   Preheat the oven to 350˚F and cover a baking sheet with parchment paper.

2. 2

   In a bowl put the pork loin and add the egg, milk, ½ cup of onion, parsley, 2 cloves of garlic, Worcestershire sauce and bread crumbs and mix with a fork.

3. 3

   Season with salt and pepper, and integrate with the fork.

4. 4

   With your hands, form 1 ½-inch diameter meatballs and put them on the tray.

5. 5

   Bake for 15 minutes, turn the pork loin meatballs and bake for 15 minutes more. Remove from the oven.

6. 6

   In a deep saucepan over medium heat, add the olive oil, the rest of the onion and garlic, and the red bell pepper, and sauté for about 5 minutes, until wilted.

7. 7

   Add the tomato, the rest of the salt and the bay leaves.

8. 8

   Add the pork loin meatballs to the sauce and bring to a boil.

9. 9

   Once the sauce boils, reduce the heat to medium-low and cook covered for 20 minutes.