Creamy Tomato Orecchiette and Meatballs

Another busy week here at the Bison household, but check out this fantastic dish John made for dinner! I’m loving the homemade tomato basil sauce and those little fried pork meatballs…

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.com

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.com

recipe1

To prepare the fried pork meatballs:

1 lb ground pork
1/8 cup minced onion
¾ cup breadcrumbs
1 egg
1 tsp salt
3 Tbsp ground carrot
1 tsp Italian seasoning
¼ cup milk

Mix all ingredients together until well-combined. Form into very small half-ounce balls. Deep fry until golden brown.

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.com

To prepare the creamy tomato basil sauce:

2 Tbsp garlic paste
1 tsp Italian seasoning
2 tsp granulated garlic
2 tsp baking soda
1 can of crushed tomatoes
1 can of tomato sauce
1 tsp salt (or to taste)
2 cups heavy cream
2 Tbsp fresh basil, chopped

Mix all ingredients (except heavy cream and fresh basil) in a medium-sized saucepan over medium-high heat. Let reduce for about 15-20 minutes until thickened, then add heavy cream and reduce for another 15-20 minutes. If consistency is too thin, add a small cornstarch and water slurry to help it out. Last but not least, add fresh basil and remove from heat.

Serve with orecchiette pasta and top with parmesan curls.

Creamy Tomato Orecchiette and Meatballs | theblueberrybison.com

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