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.
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.