Ingredients:

• 1 lb (500 g) ground Ontario pork
• 1 cup (250 mL) panko breadcrumbs
• 1/2 cup (125 mL) ricotta
• 1/2 cup (125 mL) chopped Italian parsley
• 1 large egg
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) each salt and pepper

Tomato Sauce:

• 1 can (28 oz/796 mL) crushed San Marzano tomatoes
• 1/2 cup (125 mL) chopped Italian parsley
• 6 fresh basil leaves
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) extra-virgin olive oil
• Salt to taste

Cooking Instructions:

1. Preheat oven to 350°F (180°C).
2. Tomato Sauce: In a saucepan, combine tomatoes, parsley, basil, onion, garlic, oregano and oil; bring to a boil. Reduce heat and simmer, stirring occasionally for about 20 minutes or until thickened. Season to taste with salt.
3. In a large bowl, combine pork, breadcrumbs, ricotta, egg, onion, garlic, oregano, oil, salt and pepper.
4. Put some olive oil on your hands and roll the mixture into about 1 1/2 inch (3.5 cm) balls.
5. Place each of the meatballs evenly into a greased baking dish and bake for 10 minutes or until the top of the meatballs are lightly browned. Flip the meatballs over and bake for another 10 minutes. Ladle the tomato sauce onto the meatballs, cover the dish with foil, and bake for about 10 minutes for flavours to marry.