Category: Magnificent Mains, Perfect Pickles
Cuisine: Comfort Food
Yields:
6 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
Wow! I’ve been experimenting with how to use our new Sundried + Tarragon tomatoes in various recipes and this one turned out so well that I just had to share. The addition of full, pickled tomatoes and pickle brine to the ground pork results in what could be the most tender and delicious meatball that I’ve ever tasted (and I make a lot of meatballs!).
I’ve paired this recipe with a delicious Garlic and Tarragon cream sauce, but you can certainly add your go-to meatball sauce and achieve a great result. Don’t forget to reserve a few pickled tomatoes for garnish. Enjoy!
Ingredients
Instructions
-
Mise en Place
- Assemble equipment: large mixing bowl, large baking sheet, parchment paper, measuring cups and spoons. Mince red onion, measure and separate all ingredients. Cooking and Assembly
- Preheat oven to 400 degrees.
- Combine all ingredients in a large mixing bowl (reserving 1/4 cup of tomatoes) and stir well to fully combine. In doing so, ensure that the whole tomatoes are "smashed" into the meat mixture. Form in 2-3 inch balls and place on a parchment-lined, greased baking sheet.
- Cook for 30 minutes, turning once half way through. Top with remaining tomatoes (and sauce) and serve immediately.