Pigskin Meatballs

Rachael Ray's shredded pork and loaded potato footballs

Photo by lilangel s.
Adapted from rachaelrayshow.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelrayshow.com

Ingredients

  • 2

    large russet potatoes

  • 2-pound pork butt/shoulder

  • Salt and pepper

  • 1

    teaspoon fennel seed

  • 1

    teaspoon granulated garlic

  • 1

    teaspoon granulated onion

  • 2

    tablespoons olive oil or canola oil

  • 1

    warm lager beer

  • 1/2

    cup Worcestershire sauce

  • 1/3

    cup Tamari

  • 1 1/2

    cups cloudy cider

  • 1

    sprig rosemary

  • 2

    round tablespoons grainy Dijon mustard

  • 1

    large egg

  • 1

    cup shredded sharp white cheddar cheese

  • 1/2

    cup sour cream

  • 8

    slices bacon, cooked until crisp and finely chopped

  • 4

    scallions, whites and greens finely chopped

Directions

1) Heat oven to 425°F. Clean potatoes and rub with oil, salt and pepper. Pricked all over with a fork and roast 50-60 minutes to tender; let cool. Lower the oven heat to 325°F. Season the pork with salt, pepper, fennel, garlic and onion. Heat oil in a Dutch oven over medium-high heat, add meat and brown on all sides. Remove meat to a plate and deglaze pot with beer. Reduce by half, add Worcestershire, Tamari, cider and rosemary, and bring to a simmer. Add pork, cover and roast until very tender, 2-2 1/2 hours. Cool pork completely in the pot. 2) Once cool, shred pork then finely chop and place in a bowl. Add a ladle of cooking liquid and the Dijon. Rice the potatoes and add to meat along with the egg, cheddar, sour cream, bacon bits and scallions. Mix and roll 2-inch football shaped meatballs with 2 large spoons. Place balls on a parchment-lined baking sheet. 3) Raise heat on oven to 400°F and roast pigskin meatballs 20-25 minutes until crispy.

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