Meatballs are a comfort food everyone can enjoy, whether you are a meat lover, vegetarian or vegan. I just happen to like meatballs in all varieties and this is a dish that I crave most often. Meatballs don’t take a lot of time to put together, even though many of us either recall seeing or hearing about Nana’s Sunday Meatballs — which supposedly took all day.
Meatballs are actually a one-pot wonder and you can brown them and make the sauce in one vessel. In this recipe, I use ground pork, which is a naturally moist and succulent meat, so there isn’t a need for a bunch of bread filler.
The sauce is a mix of mushrooms with a little chicken stock for a light gravy, to enhance the earthiness of the dish. I think the combination of pork and mushrooms is quite delightful and the zoodles are just a green bonus, which adds freshness. I created my zoodles with a mandoline, but you can use a regular vegetable peeler or spiralizer.
Pork Meatballs with Mushroom Sauce & Zoodles makes the perfect weeknight meal because it is quick, delicious and not too heavy. The leftovers make a great lunch the next day – a simply splendid idea.
1 pound ground pork
1 packet instant oatmeal
1/4 cup milk
2 teaspoon dried oregano
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
4 ounces Shiitake mushrooms
6 ounces Baby Bella or Button mushrooms
1 tablespoon cornstarch
1 1/2 cups chicken broth
1/2 teaspoon salt
1/4 cup Parmesan cheese
1/4 cup chives, chopped – optional
3 large zucchini
1. In a large bowl, combine all the meatball ingredients. In a large saute pan, add 2 tablespoons of oil and place over medium heat. Form the meat into 1-inch balls and brown on all sides, about 8 minutes. Add the mushrooms and saute together for 5 minutes.
2. Sprinkle the cornstarch over the meatballs and mushrooms and stir to coat. Cook for 1 minute to remove any raw taste. Pour in the broth and salt, stir to combine. Turn the heat to low and cover pan with lid. Cook for 7 minutes or until the sauce is reduced and the meatballs are cooked through.
3. While the meatballs are cooking, shred the zucchini and add it to a separate pan with 2 teaspoons of olive oil. Cook for 3 minutes, toss and continue to cook 4 minutes.
4. Pour the Pork Meatballs and Mushroom Sauce into a serving dish and add the Zoodles on the side. Sprinkle with Parmesan cheese and chives, Enjoy!