I had a craving for puttanesca sauce with pasta, but I really wanted some protein in the mix. I combined some recipes, and I baked the meatballs in my oven which was much easier than pan frying them. I added lots of black olives and of course, I used gf breadcrumbs in my meatballs. No egg either so that’s a win in these pricy egg days… I made gf penne as I get tired of struggling with long pasta…that worked perfectly for this dish. It is easy to make with regular breadcrumbs and pasta if you don’t need to be gluten free.

Notes: Fresh tomatoes stink in winter so I used a 14.5 ounce can of diced tomatoes; flavor winner! Next summer I will dice up a couple of cups of fresh ripe tomato for this entree, should make it even more yummy. I like small olives; the big ones are too large in a bite of this tasty dish. I put a tsp. of fennel seeds in my meatballs but if you hate fennel substitute in some Italian seasoning. If available, I would definitely top it with fresh basil leaves cut in a fine chiffonade. I sprinkled a bit of dried basil before serving it and topped my plate with a healthy portion of freshly grated parmesan cheese. It was delicious, easy and a keeper recipe!

Pork Meatballs with Puttanesca Sauce.

Ingredients:

2 Tbsp. olive oil

1 onion, chopped a bit smaller than a regular chop

2 garlic cloves, I ran them through my garlic press

1/4-1/2 tsp. chili pepper flakes

3 anchovy fillets or 2-3 inches of anchovy paste

3-4 Tbsp. capers, drained

1 tsp. dried oregano

1 Tbsp. tomato paste (I heaped it rather full)

1 14.4 ounce can diced tomatoes and the juice in the can

25-30 black olives (at least half a can small olives)

Meatballs:

1 pound ground pork

1/3-1/2 cup gf bread crumbs

1/3 c milk

2 cloves of garlic, pressed in a garlic press

1 tsp fennel seeds toasted a bit and cooled

To serve: fresh basil leaves torn or chiffonaded or 1/4 inch dried basil and lots of freshly grated parmesan cheese.

Directions: Start the sauce and then while it cooks make your meatballs. In a large saucepan heat olive oil and cook onion with a 1/4-1/2 tsp sea salt until getting soft. (You can start dumping all the meatball ingredients into a large bowl while the onions cook.) Add garlic, chili flakes, anchovies, capers oregano, tomato paste and cook 1-2 minutes more. Add the tomatoes and turn the heat to low; simmer for 20 minutes. Gently stir it a few times as it simmers. While it cooks make 4-6 oz. penne or other pasta shape. Be careful not to overcook. Add olives and meatballs to sauce when sauce is at 20 minutes, add pasta, Gently stir to combine. Top with fresh basil leaves or a quarter tsp dried basil and freshly grated parmesan cheese. Enjoy!

Meatballs; Put a sheet of parchment paper in a sheet pan, heat oven to 400 degrees. First, put the bread crumbs and milk in a large bowl, let stand 3-5 minutes. Add pork and rest of ingredients. Mix well and form into 1- 1 1/4 inch meatballs. Set spaced out on baking sheet. Bake for 19-20 minutes; must reach 160 degrees, I like 165.