This recipe is one I developed for my freshly ground pork – part of this month’s Charcutepalooza challenge (meat grinding). As it just so happened, when we were in Niagara on the Lake a couple of weeks ago, we tasted a fabulous meatball at Lailey Vineyard.
Developed especially for the Wine and Herb event by Stone Road Grille and paired with a 2006 Cabernet Franc, these were hearty and so flavourful – you could tell the tomato sauce had cooked for hours and that the meatballs were braised for a while in the sauce. As I was tasting them, a lightbulb went off in my head – all of a sudden I knew exactly what I was doing with the pork shoulder I would grind when I got home. This time, using the blade in the grinder attachment. I find it works much better if you do, LOL! Lailey provided the recipe which I took and adapted to make these beauties! They also provided a recipe for the confited tomato sauce the meatballs were served in at the winery but I used the wonderful Lailey tomato sauce made with their wine. If you have homemade tomato sauce, go for it. Otherwise, a good quality jarred sauce will do.
- 500g pork shoulder, diced into 1″ pieces
- 1 tablespoon dried minced garlic
- 1 shallot
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh oregano
- ⅓ cup red wine
- ¼ cup breadcrumbs
- 2 tablespoons 35% cream
- ½ cup freshly grated parmesan
- olive oil
- salt and pepper, to taste
- 900 mls tomato sauce (I used a jar that I bought at Lailey Vineyards, but any high quality jarred sauce will do)
- 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.
- For 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.
- Brown 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.
I *highly* recommend you try this recipe. I made larger-sized ones because I needed them to stand up to the bucatini, but I imagine that smaller-sized ones would work better with linguine or spaghetti(ni). Or, you know, just on their own.
I’m entering this in Spicie Foodie’s Your Best Recipe for May!