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Italian Style Baked Pork Meatballs

  • Author: Loose it! Vol 13. May 2016




For the tomato sauce

  • 2 x 400g tins chopped tomatoes
  • ½ cup homemade chicken stock
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp xylitol
  • 3 tbsp extra virgin olive oil
  • Himalayan salt and black pepper

For the meatballs

  • 700g pork mince
  • 1 clove garlic, crushed
  • 1 shallot or small onion, chopped
  • 10g fresh basil, finely chopped
  • 25g pine nuts, roughly chopped
  • 50g mozzarella cheese, grated.
  • Coconut oil or pork lard, for frying
  • 50g parmesan cheese, grated
  • Fresh basil, to garnish



1. For the tomato sauce

  1. Place all the ingredients in a pot, bring to a simmer and cook for 10-12 minutes. Adjust the seasoning. Using a stick blender, blitz the sauce until fairly (but not completely) smooth. Pour into the base of a shallow, medium-size oven-proof dish.
  2. 2. Preheat the oven to 180°C.

3. For the meatballs

  1. Place all the ingredients for the meatballs in a large bowl, season well and stir to combine. Roll the mixture into 8 meatballs.
  2. 4. Heat the coconut oil or lard in a frying pan, add the meatballs in batches and fry until golden on all sides. Then remove and drain on paper towel.
  3. 5. Top the tomato sauce with the browned meatballs, sprinkle with parmesan cheese and bake for 25-30 minutes or until the sauce is bubbling and the cheese has melted.

6. To serve

  1. Serve hot, garnished with fresh basil.


  • Serving Size: 4