Pork Meatballs with Spicy Sauce over Polenta

Photo by Lori K.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • For the Sauce:

  • 3

    tablespoons extra-virgin olive oil

  • 1

    large onion, finely diced

  • Kosher salt

  • 2

    tablespoons tomato paste

  • 1

    pound ground pork shoulder

  • 2

    teaspoons red pepper flakes

  • 2

    28 -ounce cans whole San Marzano tomatoes, crushed by hand

  • For the Meatballs:

  • 2

    pounds ground pork shoulder

  • Kosher salt

  • 3 to 4

    pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid from the jar

  • 4

    slices white bread, finely chopped

  • 3

    large eggs, lightly beaten

  • 2

    tablespoons extra-virgin olive oil

  • Polenta, for serving (optional)

Directions

Makes 24 Meatballs Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes. Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour. Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs. Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet. Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.

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