Stan's Pork Meatballs

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Uploaded by: Stan Frazier


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¼ cup of extra virgin olive oil

1 lb of ground pork shoulder

1 small yellow onion (finely diced)

4 small almond biscotti cookies (ground-up in food processor. Trader Joes has them)

2 cloves of garlic (minced)

1 cup of freshly grated Parmigiano Reggiano

3 Tbsps of finely minced fresh herbs

2 pieces of white bread soaked in milk and squeezed dry (crusts removed)

½ cup of good breadcrumbs

2 tsps of salt

1/2 tsp of pepper

1 Egg



Start by sautéing onions in about 2 tablespoons of the olive oil. Cook onions until they become translucent. Let onions cool, then add all of the remaining ingredients to a large bowl and mix together well. Roll meatballs into golf ball sized balls (you will have about 15/20 medium-size meatballs). Add 3 or 4 tablespoons of the olive oil to a large sauté pan and wait until the heat gets to medium high. Add meatballs and brown, turning them frequently so all sides become caramelized and look golden. This may have to be done in batches depending on the size of your skillet. Continue to cook the meatballs until they are cooked all the way through anywhere from 6to 8 minutes. Check for doneness. Remove meatballs and drain on a paper bag. Serve immediately with some freshly dressed greens, Parmigiano Reggiano and a nice drizzle of the best extra virgin olive oil you can find.

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