Pork Meatballs with Pasta in Tomato Wine Sauce

For the meatballs:

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.

Next, roll the ground pork mixture into balls that are a little bit smaller than a golf ball.

Heat a skillet on medium heat and add the olive oil.

Once the oil is hot add the meatballs and keep turning them so that each side will brown.

Once each side has browned (about 8 minutes total), cover the pan with a lid and turn the heat down to low. Continue cooking for another 5 to 7 minutes or until the meatballs are completely cooked through.

Remove the meatballs from the skillet and set them aside while making the sauce.

Leave any remaining remnants from the meatballs in the skillet.

For the sauce:

In the same skillet, turn the heat back up to medium.

Add the wine and continue to stir as it cooks down (about 5 minutes).

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.

Stir all of the ingredients and let simmer on low while cooking the pasta. Cook 2 servings worth of pasta according to package instructions.

Assembly:

Add the pasta to two serving dishes. Spread the meatballs over the top and on the sides of the pasta.

Then add the sauce and top with Parmesan cheese.