The Perfect Pork Meatball Recipe

spicy pork meatballs

Makes 24

Spice Mix

2 teaspoons Cumin Seed

2 teaspoons coriander seed

2 teaspoons chili flake

1 ¼ teaspoons chili flake

4 teaspoons smoked paprika

In a dry pan, toast cumin, coriander and fennel seeds over high heat. As they start to get nice and aromatic, toss in chili flake and continue to toast for about 45 seconds to one minute.

Place ingredients into a spice mill and finely grind. Mix ground spices with the smoked paprika. Store in a dry air tight container.

For the Meatballs

1 pound ground pork

2 tablespoons toasted breadcrumbs

2 ½ teaspoons chopped parsley

2 ½ tablespoons ground pecorino

2 teaspoons salt

1.5 cups chopped onions

Preheat oven to 350 degrees. Sweat onions down in ¼ cup of olive oil until reduced by 2/3 and slightly caramelized. Cool completely before adding to meatball mixture.

Thoroughly mix all ingredients. Portion out to golf ball sized balls.

For the Sauce

1 pound bacon, diced

2 large red onions, diced

2 tablespoons tomato paste

2 bay leaves, whole

56 oz. chopped tomatoes

Salt and chili flake to taste

In large sauté pan, render bacon until crispy. Add onions and sauté until soft. Add tomato paste and cook until caramelized, about two minutes. Add chopped tomatoes and bay leaves and simmer for 30 minutes. Season with salt and chili flake according to taste.

To Finish Meatballs

In another large pan, sear meatballs until golden brown on all sides. Add to sauce and finish in your 350 degree oven for 20-30 minutes. While those are cooking, make your polenta.

For Polenta

1/2 cups Anson Mills polenta

1 1/2 cups of water

Salt to taste

2 tablespoons butter

1/4 cup Parmesan, grated

Place polenta and water in a sauce Pan. Season mixture with a little salt. Turn on the heat to medium. Stir periodically, every couple of minutes, until the polenta is thoroughly cooked. Stir in butter and Parmesan. Add more salt to taste.

Serve meatballs and sauce over polenta. Finish with parmesan. Enjoy!

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