It was one of those weekends. You know, the kind where you’re sitting in front of the TV on Sunday going, “Where the heck’d the weekend go? How in the world is tomorrow Monday?” Whirlwind, it was.
My youngest turned 5-years old on Saturday. He’s at the age where a modest party still thrills to no end, and a few Spider-man masks, simple cupcakes and his neighborhood buddies are enough to plaster a smile on his face all day.
This changes, by the way, when the child is both a girl and turning 8-years old. My 8-soon-to-be-9-year old happens to be the one peering from behind her Spider-man mask. She’s already planning her party. It’s in FEBRUARY.
This weekend I also baked up a batch of mini zucchini muffins (with zucchini I shredded and froze this summer – best idea EVER), my daughter carved her pumpkin from my parents’ farm, and we managed to hit the park and play outside A LOT. It was a good, tiring, productive weekend.
I also had a pound of ground pork in the fridge that needed to be used or frozen. I scoured the interwebs looking for inspiration, and something other than tacos or chili. What I found was an interesting recipe for pork meatballs on the Pork Be Inspired site.
Inspiration, you have found me!
- 1-pound ground pork
- 1 small onion, grated
- 1 large egg
- 1 tablespoon dried parsley
- ½ cup Italian bread crumbs
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- ¼ cup tomato sauce
- 2 tablespoons brown sugar, packed
- 1 teaspoon yellow mustard
- Preheat the oven to 375°F. Coat a 6-spot muffin tin with non-stick spray.
- Add the pork, onion, egg, parsley, bread crumbs, salt, pepper and cheese to a large bowl. In a small bowl, whisk together the tomato sauce, brown sugar and mustard, and then add ½ of the sauce to the pork mixture.
- Use your hands to mix the pork and other ingredients until they're well combined. Shape the mixture into 6 large meatballs, and add one to each cup of the muffin tin. Pour the remaining sauce mixture on top of each meatball.
- Bake the meatballs for 30 minutes, and let them rest for another 5 minutes before serving.