Half Pork, Half Tofu
Half ground pork and half crumbled tofu give you meatballs that are lighter than pork alone but still juicy. A quick tomato sauce in the same skillet turns this into a one-pan dinner with a single thing to wash.
Tofu keeps the meatballs tender and stretches the pork without losing protein. Press the tofu briefly, then crumble it fine so it disappears into the meat mixture.
Do Not Overmix
Overmixed meatballs turn rubbery. Use your hands to gently fold the tofu into the pork, then roll into balls without packing them tight.
Simmer in the Sauce
Browning the meatballs first adds flavor to the skillet, then a simple crushed tomato sauce simmers around them until everything is cooked through.
Ingredients
- 1/2 lb ground pork
- 1/2 lb firm tofu, pressed and crumbled
- 1 can crushed tomatoes, 28 oz
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 2 tbsp olive oil
Steps
Mix the meatballs
Gently combine pork, tofu, breadcrumbs, egg, half the garlic, oregano, and salt. Roll into 12 meatballs.
Brown the meatballs
Heat oil in a large skillet over medium-high. Brown meatballs on all sides, about 6 minutes total. Remove to a plate.
Build the sauce
Add remaining garlic and red pepper flakes to the skillet. Cook 30 seconds, then stir in crushed tomatoes and simmer 10 minutes.
Simmer and serve
Return meatballs to the sauce and simmer 8 minutes until cooked through. Serve over pasta or with crusty bread.
Make It Dairy Free
- Omit the egg and use an extra tablespoon of breadcrumbs to bind.
- A handful of spinach wilts nicely into the sauce at the end.
- Leftovers make an excellent meatball sub the next day.
When I made this
My first attempt used all tofu and the meatballs fell apart in the pan by the time I flipped them. Crumbled tofu has no binding of its own, so it needs something. My second attempt added too much egg and breadcrumb and turned them into dense meatballs, which was not what I wanted either. Half pork gives enough fat and protein to bind while staying lighter. The other thing that helped was freezing them for fifteen minutes before they went in the hot pan.
Nutrition per serving
| Calories | 340 kcal |
| Protein | 26 g |
| Carbohydrates | 14 g |
| Fat | 20 g |
| Sodium | 620 mg |
