Pork · Everyday cooking

Pork Meatballs with Zucchini & Tomato

Soft pork and Parmesan meatballs simmered in tomato sauce with thick ribbons of zucchini.

By CarbPortion · AI-assisted recipe

Jump to recipe Set servings & print

AI-generated serving suggestion

Prep: 20 min
Cook & rest: 30 min
Total: 50 min
Servings: 4
Method: Stovetop

MAKE IT YOUR PORTION

How many are you cooking for?

Choose your servings. Ingredient amounts and printouts update together.

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Ground porkRaw, generic ground pork600 g
Eggbeaten50 g
Parmesanfinely grated35 g
Canned tomatoesIn tomato juice, no added salt500 g
Zucchinicut into wide ribbons600 g
Olive oilSalad or cooking oil15 g
Garlicminced10 g
BasilDried2 g
SaltTable salt3 g
Black pepperDried, ground1 g

Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.

STEP BY STEP

Let’s make it.

Mix the pork, egg, Parmesan, half the garlic, half the salt and the pepper just until combined. Shape into 16 small meatballs.
Heat the oil in a wide lidded pan. Brown the meatballs in batches for 5–6 minutes, turning gently; they do not need to be cooked through yet.
Add the remaining garlic, tomatoes, basil and remaining salt. Bring to a simmer, cover loosely and cook for 12–15 minutes, until the centers of the meatballs reach 160°F (71°C).
Fold in the zucchini ribbons and simmer uncovered for 3–5 minutes, until just tender. Turn the meatballs carefully to avoid breaking them.
Divide the meatballs, vegetables and sauce equally into 4 servings and serve immediately.

Kitchen notes

A vegetable peeler makes wide ribbons; stop at the soft center, then chop that center and add it with the tomatoes.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 10.6 g
Fiber: 4.2 g
Carbs − fiber: 6.4 g
Protein: 33.2 g
Fat: 39.8 g
Energy: 531 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Pork Meatballs with Zucchini & Tomato

For 4 servings

Meat & poultry

Ground porkRaw, generic ground pork600 g

Vegetables

GarlicRaw10 g
ZucchiniRaw, with skin600 g

Eggs & dairy

EggRaw, whole, without shell50 g
ParmesanHard cheese35 g

Oils & fats

Olive oilSalad or cooking oil15 g

Herbs & spices

BasilDried2 g
Black pepperDried, ground1 g
SaltTable salt3 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt500 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/pork-zucchini-tomato-meatballs/

Choose a valid number of servings before printing.