In a bowl, combine pork, spice blend, breadcrumbs,
Parmesan and 1/4 teaspoon kosher salt.
• Roll pork mixture into 3/4” meatballs. •
Place a skillet over medium heat. Add 1
teaspoon cooking oil. When oil is hot, add
meatballs, leaving space between each. • Cook,
turning meatballs occasionally, until cooked
through and browned all over. • Transfer
meatballs to a plate.
• Add remaining onion to skillet. Cook, stirring,
until onion is lightly browned, 8-10 minutes.
DRAIN EXCESS OIL IF DESIRED• Stir in 1/4 cup
water. Return meatballs to pan. Cook, stirring,
until water is mostly dissolved.
1 part Dried Basil
1 part Dried Oregano
1/8 part red pepper flake
1/4 part black pepper
1 part ground fennel
1 part smoked paprika
1 part granulated garlic
1/4 part onion powder
COMBINE WELL AND MEASURE OUT DESIRED QUANTITY
Serving
Suggestions
Originally served over chilled white beans with lemon zest, fresh sage and mint and kale.
Originally Submitted
1/31/2018
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