Weekend Pork Pizza Meatballs

Spinach Dip


1 lb (500 g) lean ground Ontario pork
1/2 cup (125 mL) EACH: chopped mushrooms and dry bread crumbs
1 tsp (5 mL) dried oregano leaves
7 fl oz (213 mL) prepared pizza sauce
1/2 cup (125 mL) part-skim mozzarella cheese, shredded

Cooking Instructions

1. In a medium bowl, stir together lean ground pork, mushrooms, bread crumbs, and oregano.

2. Shape mixture into 12 meatballs. Fry meatballs in a skillet at medium-high until no longer pink inside. Drain excess fat if necessary.

3. Top meatballs with pizza sauce and shredded cheese; cover and reduce heat. Heat until sauce is warm and cheese is melted.

4. Serve over cooked pasta or on crusty rolls for a meatball 'sub'.

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