The original recipe came from my DD's culinary school education packet, however she reworked it to her taste. She served it at home with a creamy sauce served on a bed of homemade pasta. Our family loved them plain right out of the refrigerator. The recipe makes 24 one inch balls, but you may want to double it and freeze the extras.
- 2 tablespoons butter
- 1⁄2 cup onion (finely chopped)
- 1⁄4 cup green onion (finely chopped)
- 1⁄2 cup red bell pepper (finely chopped)
- 1 garlic clove (minced)
- 1⁄2 lb pork (ground)
- 1⁄2 cup breadcrumbs (fine & dried, add additional if mixture is too wet)
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 egg
- 3⁄4 cup flour
- oil (for frying)
- Preheat oven to 350 degrees.
- Sweat onions, bell pepper, green onions and garlic until tender in 2 tbsp of butter.
- Remove from heat and allow to cool.
- Once cool combine vegetable mixture, ground pork, egg, bread crumbs, and salt/pepper. Mix until well incorporated.
- Cook a test patty to see if seasoning needs to be adjusted.
- Form meatballs to desired size about 1".
- Dredge meatballs in flour and shake off any excess.
- Heat pan with oil (enough to shallow fry the meatballs) over medium high heat and place a meatball in, if it does not sear or if it burns adjust your heat.
- Once the pan is ready brown your meatballs and place on a baking sheet and pop them in the oven.
- Cook until they reach an internal temperature of 165 degrees or when you cut one in half and there is no visible sign of pink.
I loved these! There were none left by the end of the night because everybody just kept sneaking "one more" until they were all gone!
These meatballs were incredible and addictive. When they were made for my family, there were leftovers, but not for long since everyone kept sneaking into the fridge to steal a meatball.
My 7 yr old and I really enjoyed these. I did make a few changes. Left out the green onion and did not dredge the balls in flour. Fried in a non-stick pan rather than roasting. Very nice texture and flavour- not too strong. Great paired with a green salad and sheila's best balsamic drsg from the site. Thanks for posting.