Celebrate Porktober with Creamery Creek’s bold flavors
October is a special month around here, harvest is in full swing and our Creamery Creek Duroc pork is ready! We raise beef year round, but hogs just in the summer. So we call it "Porktober" for fun! These meatballs are full of rich, flavorful spice and just the right amount of heat. They’re perfect for a cozy family dinner or a Sunday night tradition.
You might not immediately think of pork when you think of spaghetti and meatballs but we absolutely love this version made with our new hot Italian sausage. Try this classic dish with a fun, spicy kick and tell me what you think!
Celebrate Porktober with Creamery Creek’s bold flavors
Meatball Ingredients:
- 2lbs Creamery Creek Duroc Pork Hot Italian Sausage
- ½ cup breadcrumbs, soaked in milk
- 1 egg
- ½ cup grated parmesan cheese, plus more for serving
Spaghetti Sauce Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 ounce can whole peeled tomatoes, crushed
- ¼ cup water
- Salt and pepper
Instructions:
Preheat your oven to 400°F (200°C).
October’s cooler weather makes it the perfect time to fire up the oven and let these meatballs fill your home with warmth and that delicious, spicy aroma.
In a large bowl, combine the Duroc Hot Italian Sausage, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper.
Pro tip: Don’t overmix! Gently blend these together with your hands so the meatballs stay tender.
Roll the mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet. This recipe should give you about 18-20 meatballs.
That kick of heat from our Hot Italian Sausage makes these meatballs something special.
Bake for 15-20 minutes, until golden brown and cooked through.
While the meatballs bake, make your spaghetti sauce in a large pan on the stove. When the meatballs are done, transfer them into the sauce to simmer for another 10 minutes. This lets them soak up all that saucy goodness.
Serve the meatballs over spaghetti, always topped with extra Parmesan and a sprinkle of parsley or Italian Seasoning for a little color.
This recipe is perfect for a busy Porktober! Take it from me, especially when you're just trying to get dinner on the table after a long day. Meatballs freezes beautifully, too, so you can double the batch and have some meatballs ready for later.
Make some today and tell me how it goes for you!
xoxo,
Louisa
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