Creamy Lemon Marinara Pasta with Pork Meatballs

Ingredients

• 1 lb ground pork
• 1 large egg
• 12 Ritz crackers (Finely crushed)
• 2 tbsp fresh parsley (Finely chopped, for meatballs)
• 1 tsp garlic salt
• 1 tsp onion powder
• 1 tsp paprika
• 1 package Amore girelle pasta (Cook according to package directions; package size not specified)
• 1 jar Sauz Lemon Marinara (Jar size not specified)
• 0.5 yellow onion (Diced)
• 3 garlic cloves (Minced)
• salt (To taste; generously salt the pasta water)
• black pepper (To taste)
• 0.5 cup heavy cream (The instructions call this a splash of milk; use the listed cream or milk according to preference)
• fresh parsley (Chopped, for garnish; amount to taste)
• 0.5 cup pasta water (Reserved before draining; add as needed to loosen the sauce)
• Parmesan cheese (Optional, freshly grated for finishing)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the girelle pasta and cook until al dente according to the package directions.

2. 2

   Before draining the pasta, reserve about 1/2 cup of the cooking water. Drain the pasta and set it aside.

3. 3

   While the pasta cooks, place the ground pork, egg, finely crushed Ritz crackers, chopped parsley, garlic salt, onion powder, and paprika in a large bowl.

4. 4

   Mix the meatball mixture with your hands or a fork just until the ingredients are evenly combined. Do not overwork the meat, or the meatballs may become dense.

5. 5

   Roll the mixture into evenly sized meatballs so they cook at the same rate.

6. 6

   Heat a large skillet over medium heat. Add the meatballs and cook, turning them occasionally, until browned on all sides and cooked through, about 10–12 minutes. Transfer the meatballs to a plate.

7. 7

   Using the same skillet, add the diced onion. Sauté for about 4–5 minutes, stirring occasionally, until softened.

8. 8

   Add the minced garlic to the skillet. Cook for another 30–60 seconds, stirring, until fragrant but not browned.

9. 9

   Pour the lemon marinara into the skillet. Season with salt and black pepper to taste.

10. 10

    Stir in a splash of the listed heavy cream. The source instructions describe this as milk; either way, add enough to create a silky, creamy sauce.

11. 11

    Let the sauce gently simmer for 3–5 minutes, stirring occasionally, until heated through and slightly thickened.

12. 12

    Return the cooked meatballs to the skillet and add the drained pasta. Toss gently until the pasta and meatballs are thoroughly coated with sauce.

13. 13

    If the sauce is too thick, add some of the reserved pasta water a little at a time and toss until it reaches a smooth, loose consistency.

14. 14

    Finish with freshly chopped parsley and serve immediately. Add freshly grated Parmesan if desired.

Notes

Ritz crackers give the meatballs a tender, juicy texture and subtle buttery flavor. The source's ingredient list specifies about 1/2 cup heavy cream, while the instructions call for a splash of milk; use either according to the desired richness. Freshly grated Parmesan is an optional finishing touch.

Nutrition per serving

• main
• pasta
• meatballs
• Italian-inspired
• weeknight dinner
• one-pan sauce
• comfort food