Lunch: Meatballs Napoletana

The combination of ground pork and veal gives these meatballs a deliciously rich quality that you won't get with ground beef.

This recipe includes superfoods such as:

Basil

Health benefits of Meatballs Napoletana

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 lb. ground pork and veal
1 egg
1/2 c. packaged bread crumbs
1/4 c. finely grated Parmesan cheese
1/4 c. finely chopped fresh flat-leaf parsley
1 tbsp. olive oil
1 small brown onion
1 clove garlic
3 c. prepared tomato pasta sauce
1/2 c. frozen peas
1/4 c. coarsely chopped fresh basil
1/2 c. pitted green olives

Instructions

Combine meat, egg, bread crumbs, cheese, and parsley in medium bowl. Roll level tablespoons of meat mixture into balls.
Heat half the oil in large frying pan; cook meatballs until browned and cooked through. Remove meatballs from pan.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add sauce; bring to a boil. Add meatballs, reduce heat; simmer, uncovered, about 10 minutes or until sauce thickens slightly.
Add peas and basil to meatball mixture; simmer, uncovered, until peas are tender. Add olives to meatball mixture, season to taste; stir until heated through.

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