The basil in our garden began to wilt in the wet weather. Instead of letting them go to waste, I made some Italian-inspired meatballs with them. Using the same concept as when I first created the Vietnamese-inspired meatballs (aka nem nuong), I just used Italian flavours and packed them into the meatballs.
Ground pork, basil, Italian breadcrumbs, parmesan cheese, sugar, and black pepper were all I used. The meatballs were briefly browned in a pan and then transferred to a pot. The pan was deglazed with some broth and then added to the pot, where tomatoes, garlic, and onions were simmering.
We cooked the rotini, combined the tomato sauce with the cooked pasta and browned meatballs in a casserole dish. Before the pasta was baked for twenty minutes, I sprinkled a bit of parmesan cheese and breadcrumbs on top of the pasta.
I wished I made more meatballs. They were moist, tender, and the seasoning was spot on. We didn’t have any leftovers that night.