A good meatball is something every man should know how to make. There is a reason they’re popular. Meatballs are a people-pleaser. Meatballs are one of my favorite things when I was a kid. I think people lean more towards things—especially in their older age—that remind them of their childhood, the things that are most comforting to them.”
Pork meatballs
Ingredients5 pounds pork shoulder (or ground pork)
3 eggs
½ pound pancetta
½ bunch parsley
Salt
2 cups bread crumbs
1 tablespoon fennel seed
1 tablespoon pepper
1 tablespoon chili flakes
½ cup ricotta
MethodMix well and roll onto 2.5 ounce balls
Roast at 450 for 5 minutes
Tips for Making Meatballs
Fat is goodFor beef meatballs, buy a fattier ground beef, preferably ground that day.
Use fresh bread crumbs
Do not buy dry bread crumbs. Take the old bread you have at home, leave it out for a day and put it in food processor for a few seconds. The more rustic and coarse, the better.
Don’t use the whole egg
Just use the yolk
Let meatballs cook throughCook them to medium at a high temperature, then pull them out of the oven. They will continue to cook with the heat trapped inside the ball.
In sauce
Brown them in the oven, then put them in the sauce. Pour any meat juices on the tray into the sauce as well. Fat is flavor. Cook slow and low.
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