SPICY PORK MEATBALLS
These are great served over creamy Polenta with a hearty ladleful of Spicy Meat Sauce
Yield – about 24 1 ½” meatballs
4slices white bread, crusts removed, minced (can use food processor) (about 3 ½ cups)
2 lb. ground pork
4 jarred hot cherry peppers, minced
1 Tablespoon salt
¼ cup hot cherry pepper pickling liquid
2 Tablespoons freshly chopped parsley
1-2 T. olive oil
Preheat oven to 400F.
Drizzle the olive oil into 9” x 13” baking dish and use hand to evenly coat the entire surface. Set aside.
1. Combine the ground pork, salt, cherry peppers, their liquid, bread and eggs in a large mixing bowl. Mix by hand until thoroughly incorporated. If time allows, let mixture rest for 20 minutes or longer in refrigerator.
2. Roll the mixture into round, golf ball-size meatballs (about 1 ½”), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Tips for rolling the meatballs – Portion the mixture with an ice cream scoop and roll with disposable gloves or moistened hands.)
3. Roast for 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F.
4. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Spicy Meat Sauce - The Meatball Shop
1 large yellow onion, small dice (about 2 cups)
1 pound sausage, removed from casing and crumbled
2 Tbsp olive oil
2 tsp chili flakes
2 tsp salt
4 Tbsp tomato paste
2 28-ounce cans plum tomatoes, chopped (preferably San Marzano) ( or pulsed in the food processor)
2-4 Tablespoons freshly chopped parsley, optional
1-2 teaspoons dried oregano, optional
1. Cook the onions and sausage with the olive oil, chili and salt over a medium heat in a large pot (6 quarts), stirring constantly until the meat is thoroughly cooked and the onions are soft and beginning to brown (about 15 minutes).
2. Add the tomato paste and continue cooking for five minutes.
3. Add the canned tomatoes, oregano and half the parsley, and stir constantly until sauce begins to boil. Reduce heat to medium-low and continue cooking for 35 minutes, stirring every four or five minutes so that the sauce does not burn. Add the remaining parsley toward the end.
adapted from The Meatball Shop - 84 Stanton Street, New York, NY