1 pound lean ground pork
1 large egg
1/2 slice white bread, crusts removed and finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
Zest of 1 lemon
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
2 teaspoons extra virgin olive oil
2 cloves garlic, peeled and diced
1/4 medium white onion, peeled and diced
15 ounce can unsalted diced tomatoes
In a large bowl, mix together pork, egg, bread, herbs, zest, pepper, and salt until well combined. Pinch off a walnut-sized piece from mixture and roll gently between palms into a ball. Place meatball on a plate and repeat with remaining mixture. You should have about 20 1-inch meatballs.
Heat olive oil in a medium saucepan over medium heat. When oil is hot, add garlic and onion; sauté until onion is translucent, about 2 minutes. Add tomatoes and their juices and reduce heat to medium low; cover and simmer sauce gently while meatballs cook.
Heat a nonstick skillet over medium heat. Add meatballs in a single layer being careful not to crowd pan. Brown meatballs on all sides, about 2 minutes per side. Remove meatballs with a slotted spoon and place in sauce. Let meatballs warm through in sauce, 5-7 minutes. Divide meatballs among 4 plates and serve hot.