Chef Joe Simone from Simone’s is in the Rhode Show kitchen making Pork and Sage Meatballs.Makes deceptively many!
- 1pound ground pork, preferably local organic sustainable
- ¼ pound pancetta-run through your meat grinder or chopped up in your food processor
- 1 cup fresh breadcrumbs
- 1/3 cup grated Parmigiano
- 2 tbsp minced fresh sage or to taste
- Salt to taste
- About ¼ cup heavy cream
- Flour for dredging
- Olive or grapeseed oil for frying
- Add all ingredients (except flour and olive oil) to a mixing bowl and toss well to combine. Taste seasonings by frying up a nugget of “dough”. Correct seasoning and then begin forming meatballs. You can make them whatever size you like but I must say that in this case smaller is definitely better! Tip: moisten your hands. Place the formed meatballs on a parchment or wax paper lined tray. Cover and refrigerate if necessary for up to 1 day.
- Better yet fry the meatballs right away: Heat about 1″ of olive or grapeseed oil in a high sided sauce pan. When a small piece of bread sizzles and floats the oil is hot enough. Roll the formed meatballs in flour, shake of excess and fry in batches in the hotoil (replenish as necessary). About 2-‐3 minutes until golden brown. Remove to a paper towel lined tray. Once fried the meatballs can be frozen for up to 1 month or so.
- To serve “stew” the meatballs in tomato sauce and serve several on the side of the eggplant parm. Or serve with toothpicks for an hors ‘oeuvres. Or toast a hot dog bun and serve a tiny meatball sandwich.
Basic Pomodoro (Tomato) Sauce
- ¼ cup Olive Oil
- 1 tbsp slivers of fresh garlic (to taste)
- 6 plum or roma tomatoes, cut into 1″ chunks (1 generous cup)
- 1 can (28oz) whole tomatoes in juice-I prefer Muir Glen Organic or San Marzano Tomatoes from Italy
- 2 tsp salt (to taste)
- 1 tsp sugar
- Add the olive oil and garlic slivers to a heavy duty pot and set over med-‐high heat. When the garlic begins to sizzle (1 minute or less) add the fresh and canned tomatoes, the salt and the sugar.
- Bring to a strong simmer and cook 20 minutes or more, stirring often to prevent scorching, until the sauce is a bit thick.
- Carefully pass the contents through a food mill (or puree in your blender or use an immersion blender). Taste for seasoning, allow to cool and then refrigerate for up to 5 days or freeze for up to 4 months.