Pork Meatballs

This recipe is perfect for the stormy chilly nights this winter.

It’s full of comfort and will make you want to snuggle up next to the fire place!

Serves 4

Ingredients:

• For the meat balls:

  • 1 lb ground pork

  • 1 tbsp Italian seasoning

  • 1/2 tbsp onion powder

  • 4 garlic cloves minced

  • 1/4 tsp red pepper flakes 

  • Salt & pepper

  • ~1/4 cup Pecorino, thinly grated

  • ~1/2 cup breadcrumbs 

  • 1 egg

  • ~1 cup marinara

• For the rest of the plate:

  • 1 cup polenta & chicken stock

  • Follow directions on bag for best results

  • 2 trumpet mushrooms, sliced

  • 3 slices bacon, thinly sliced

Directions:

For the Meatballs:

• Add all the meatball ingredients into a bowl and mash it together! Make sure everything is dispersed evenly.

• Roll the meatballs by hand into equal sized balls. Depending on how many you’re feeding, plan accordingly. I suggest baseball sized balls for serving 2-4 people.

• Spread the meatballs evenly on a foil line baking sheet and roast in the oven at 350°F for 20 min!

For the rest of the meal:

• In a med. pan, render the bacon on med-low heat. mix occasionally.

• Once fat has begun to render, add the sliced mushrooms and cook till bacon is fully cooked and mushrooms are golden brown. Low and slow wins the race.

• In a small pan or pot, pour in the marinara. Heat on low to bring it up to temp. Once the meatballs are finished, add the meatballs to coat evenly.

  • Optional: fried leeks

    • 1/2 leek, thinly sliced 

    • 1/2 cup vegetable oil

    • Heat oil on medium heat.  Add sliced leeks and allow to fry till golden brown. Remove to a paper towel to soak up extra oil. Sprinkle with salt and discard oil safely.

• To Serve:

  • Spoon polenta on plate and spread into an even circle. Add the bacon & mushrooms in the center of the plate.

  • Place the meatballs directly on top. Spoon the marinara directly on top.

  • Finish with freshly grated pecorino & fried leeks.

  • Serve & Enjoy!