by Mardi@eatlivetravelwrite
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Mardi@eatlivetravelwrite's Notes:
Expand500 g pork shoulder, diced into 1" pieces Ask a question about this ingredient
1 tablespoon dried minced garlic Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
2 tablespoons chopped fresh parsley Ask a question about this ingredient
1 tablespoon chopped fresh thyme leaves Ask a question about this ingredient
1 tablespoon chopped fresh oregano Ask a question about this ingredient
1/3 cup red wine Ask a question about this ingredient
1/4 cup breadcrumbs Ask a question about this ingredient
2 tablespoons 35% cream Ask a question about this ingredient
1/2 cup freshly grated parmesan Ask a question about this ingredient
olive oil Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
900 milliliters tomato sauce (homemade or high quality jarred) Ask a question about this ingredient
For the pork: Mix the pork with the garlic, shallot, parsley, thyme and oregano. Cover and place in the refrigerator for a couple of hours, placing in the freezer for the last 30 minutes. Use the Kitchen Aid meat grinding attachment to grind the meat and herbs together. Now use the paddle attachment, add the wine to the minced meat and combine for about a minute.
Ask a question about this stepFor the meatballs: Preheat the oven to 350F. Add the breadcrumbs, cream and parmesan to the meat and combine well. Using your hands, form meatballs. This amount made 25 decent sized ones or about 50 smaller ones.
Ask a question about this stepBrown meatballs in a heavy skillet or frying pan in olive oil then place in an oven-proof dish. Cover with the tomato sauce. Cover the dish with foil and bake for 30-45 minutes (longer for the larger sized meatballs). Serve over cooked spaghetti or bucatini.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
