Spaghetti and Pork Loin Meatballs

Ingredients:

• Dry pasta
• 24 oz. Rao’s Marinara Sauce or any tomato sauce of your choosing
• 1 Swift Pork Loin, halved and ground 
• 2 Tbsp bread crumbs 
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• ¼ tsp dried thyme
• ¼ tsp Worcestershire sauce 
• 1 egg

Directions:

1. Preheat the oven to 350ºF and cover a baking sheet with parchment paper.
2. Put the ground pork loin in a bowl and add the egg, Worcestershire sauce, salt, pepper, garlic powder, dried thyme, and bread crumbs and mix with a fork.
3. With your hands, form 1 ½-inch diameter meatballs and put them on the tray.
4. Bake for 15 minutes, turn the pork loin meatballs and bake for 15 minutes more.
5. Remove from the oven.
6. Cook the dry pasta noodles according to the packaging. 
7. In a deep saucepan over medium heat, add 24 oz of Rao’s Marinara Sauce.
8. Add the pork loin meatballs to the sauce and bring to a boil.
9. Once the sauce boils, reduce the heat to medium-low and cook covered for 20 minutes. The internal temperature for ground pork meatballs is 160ºF. 
10. Enjoy!