Ingredients
- 600 g (1⅓ lbs.) of duBreton Ground Pork
- 2 cloves of garlic, minced
- 1 egg
- 80 ml (⅓ cup) of Italian-style bread crumbs
- Approx. 24 stuffed olives, halved widthwise
- Freshly ground salt and pepper
- 250 mL (1 cup) of chicken broth
- 250 mL (1 cup) of tomato sauce
- 45 mL (3 tbsp.) of tomato paste
- 5 mL (1 tsp.) of dried oregano
- 30 mL (2 tbsp.) of honey
Preparations
- Preheat the oven to 425°F (210°C).
- In a large bowl, mix the ground pork with the garlic, egg and bread crumbs. Season to taste.
- Form into balls approximately 2.5 cm (1 in.) in diameter and press an olive piece into each ball to make an “eye.”
- Place the meatballs in an oven-safe dish and bake for 20 minutes.
- Mix the remaining ingredients into the chicken broth. Pour into the dish with the meatballs and return to the oven for another 15 minutes.
- Stir gently, adjust the sauce seasoning and serve on rice or pasta.
