Recipe: Rosemary, Kale and Pork Meatballs with Sweet Tomato Sauce

Ah, meatballs! An Italian comfort food like no other. Perfect sitting atop a pile of warm spaghetti noodles and covered in sauce, or just plain delicious on their own by the forkful. The ground pork makes for a nice, tender texture and offers a lower fat content than most types ground beef. So, if you’re looking to cut some fat out of your diet as part of a New Year resolution, than stick to the ground pork side of things for the winter!

What you’ll need…

Tomato Sauce:

1/2 yellow onion (chopped)

2 cloves garlic (minced)

1 TBSP red wine vinegar

1 13.5 oz can Scarpone’s Fire Roasted Tomatoes

1 cup water

1 TBSP tomato paste

2 TSP cane sugar

1 TSP lemon juice

2 TBSP greek yogurt

salt and pepper

olive oil


1/2 yellow onion (finely chopped)

2 cloves garlic (minced)

2 cups kale (stems removed, finely chopped)

1 lb ground pork

1 egg

1/2 cup bread crumbs

1 TBSP fresh rosemary (chopped)

2 TSP soy sauce

2 TSP worcestershire sauce

1 TSP cayenne pepper

salt and pepper

1 TBSP grapeseed oil (for browning meatballs)


Starting off with the tomato sauce, cook down the onions and garlic on medium-high heat in a medium pan with some olive oil. Once onions soften, about 5 minutes, add the vinegar to the pan and let cook for another 5 minutes. Now, pour in the canned tomatoes, paste, water, sugar and lemon juice. Once the mixture starts to bubble, reduce to medium heat and let simmer for 25 minutes, stirring occasionally. Next, place the contents of the pan into a food processor with the yogurt and puree until smooth. Return to pan, season to taste with salt and pepper and keep warm until ready to serve.

For the meatballs, start by preheating your oven to 400 degrees. Then, cook the remaining half onion and garlic on medium-high heat in a small pan with a drizzle olive oil. After the onions soften, add in the kale and cook until wilted and vibrant green in colour, about 3-4 minutes. Remove from pan, place into a large mixing bowl and let cool slightly.

Place remaining ingredients into the mixing bowl and blend together with hands until everything

prepared baking dish. Pop into your preheated oven and let bake until meatballs are completely cooked through, about 15 minutes.

To serve spoon a generous amount of the fire roasted tomato sauce into a serving platter and place the hot meatballs on top. Either that, or get out a big bowl and drown the little guys in a deep pool of the delicious tomato sauce. To each their own! Best served with warm garlic bread to soak up all of the tomato-y goodness.

Yields 2 1/2 cups tomato sauce, 20 meatballs

Total cook time…45 min