Snatch up a little ground pork, and serve this ample dish

Matt Jenner

Contributing Writer

Meatballs work well for anyone on a low-carb diet. These mini morsels can be made of virtually any protein and flavored with an array of ingredients. The meatballs in this recipe feature ground pork filled with savory roasted garlic and rosemary for a super-flavorful bite. Roasting the bulb of garlic before making the meatballs adds an unbeatable depth of flavor.

Although some recipes call for preparing meatballs in a skillet, this version shows them baking in the oven. Broil the meatballs initially to brown them quickly. Prepare these meatballs to serve with pasta, in a sub sandwich or to eat by themselves with a side salad.

Cooktop Cove

Garlic rosemary pork meatballs

4 to 6

45 minutes

25 minutes

1 hour and 10 minutes

1 medium bulb garlic

2 pounds ground pork

1 large egg

1/2 cup plain bread crumbs

1/2 medium yellow onion, chopped

1 sprig fresh rosemary, minced

1 teaspoon Worcestershire sauce

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Heat the oven to 400 F.

Remove the loose skin from the outside of the garlic bulb, and cut about 1/2 inch down from the top of the bulb using a large knife, exposing the garlic cloves.

Rub olive oil on the outside of the bulb, and wrap in aluminum foil.

Place the covered bulb on a baking sheet and bake until cloves are soft, about 30 to 35 minutes. Remove the garlic from the oven, and let it cool.

In a large mixing bowl, combine the ground pork, egg, breadcrumbs, onion, rosemary, Worcestershire sauce, salt and pepper.

Carefully remove the roasted garlic cloves from the skin, and add them to the bowl. Mix the ingredients well until they are fully incorporated.

Form the meatballs using an ice cream scoop and your hands.

Place the meatballs on a rimmed sheet pan lined with parchment paper, and roast in the oven for 20 to 25 minutes, or until browned and the internal temperature registers 155 F.

Garnish with extra minced rosemary, if desired.

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