DRUNKEN PORK BALLS
Don't mistake the recipe title for something you'd find at a frat party. This sophisticated ball came about when a friend brought us thirty pounds of wild boar from his hunting trip. Because that doesn't happen often, we switched to ground pork, and the balls are just as good. These meatballs are actually pretty simple, accented with a splash of Madeira, chopped rosemary and sage, and a hint of honey. Try to find a good-quality Madeira; it is reasonably inexpensive, and if you buy something decent, you can drink it with dinner. Serve these meatballs alongside one of the seasonal risottos (see pages 74 to 77), accompanied by Simple Arugula and Apple Salad (page 112).
Yield Makes about 2 dozen 1 1/2-inch meatballs
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground pork, eggs, bread, bread crumbs, honey, Madeira, rosemary, sage, and garlic in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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