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1
For the meatballs:
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2
In a medium-size bowl add the ground pork, garlic powder, black pepper, dried oregano and dried thyme, and mix all of the ingredients together.
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3
Next, roll the ground pork mixture into balls that are a little bit smaller than a golf ball.
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4
Heat a skillet on medium heat and add the olive oil.
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5
Once the oil is hot add the meatballs and keep turning them so that each side will brown.
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6
Once each side has browned (about 8 minutes total), cover the pan with a lid and turn the heat down to low.
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7
Continue cooking for another 5 to 7 minutes or until the meatballs are completely cooked through.
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8
Remove the meatballs from the skillet and set them aside while making the sauce.
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9
Leave any remaining remnants from the meatballs in the skillet.
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10
For the sauce:
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11
In the same skillet, turn the heat back up to medium.
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12
Add the wine and continue to stir as it cooks down (about 5 minutes).
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13
Then add the tomato sauce, dried basil, dried thyme, hot red pepper flakes (add a bit more if you prefer more heat), the pepper and the salt.
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14
Stir all of the ingredients and let simmer on low while cooking the pasta.
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15
Cook 2 servings worth of pasta according to package instructions.
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16
Assembly:
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17
Add the pasta to two serving dishes.
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18
Spread the meatballs over the top and on the sides of the pasta.
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19
Then add the sauce and top with Parmesan cheese.
