I mixed a pound of ground pork with about a cup of breadcrumbs, various fresh herbs from our garden (parsley, basil, oregano), chopped garlic (sauteed in a little olive oil), salt, pepper, grated cheese, and an egg. I formed it into 9 balls, then browned them in a skillet on all sides. I plopped them in a casserole dish with the contents of a large jar of marinara, and threw it all in the oven at 425 degrees for about a half hour. Then I served it over angel hair pasta, with some garlic bread.
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