Pork Parmesan Meatballs
Adapted from Diana Henry’s Chicken Polpette recipe in A Bird In The Hand
Serves 4 as an appetizer or 2-3 as a meal
cooking time: approximately 40 minutes
1 pound ground pork
2 tablespoons minced parsley
2 garlic cloves, peeled and minced
1/2 shallot, small onion, or scallion, peeled, minced. If using scallion, trim tip and use white and light green parts
1 tablespoon parmesan cheese, grated (NOT the pencil shavings in the cardboard tube)
One medium or large lemon, preferably organic. If not, scrub well. You’ll need the zest and the juice. (See note.)
approximately 5-6 ounces spinach, well-washed, larger stems removed
3-4 tablespoons olive oil
Generous teaspoon salt and pepper
Note: If using ground chicken, you’ll need to add two tablespoons breadcrumbs or matzo meal, as ground chicken tends to be watery.
Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the garlic and shallots (or other onions). You want them to soften but not brown. This will take a few minutes. Once they have softened, remove from the pan to a bowl and allow to cool.
Add the spinach to the same pan with a couple tablespoons of water. While Henry suggests cooking it in clean skillet, I have my limits–and no dishwasher. The spinach needs to wilt without drying out or crisping, so lower the heat if necessary. It will shrink dramatically.
Once the spinach is shrunken and velvety looking, remove from the pan to a colander. Allow to cool enough to handle, then squeeze moisture from it and chop finely.
In a large bowl, mix all ingredients with the pork.
Meatballs are easier to form if you work with wet hands. Place a small, shallow bowl of water nearby, along with a cookie sheet for the meatballs.
Meatballs may be whatever size you wish. Mine were roughly ping-pong ball-sized, and I got 22 meatballs from one pound of pork. Meatballs are about patience and dexterity. Neither are qualities I excel in.
Once your meatballs are ready, you can chill them for half an hour, which lets them find themselves a bit, or you can cook them immediately.
I browned the meatballs on the stovetop, finishing them in the oven.
Preheat the oven to 275F.
Depending on your pot and the size of your meatballs, you may need to cook in batches, as I did. Film a skillet with olive oil; the pan size is less important than not crowding the meatballs, which need room to cook rather than steam.
Turn the burner to medium heat. Brown the meatballs on a couple “faces” at least three minutes a side before transferring to a sheet pan and tucking into the oven, where they will finish cooking in about ten minutes. Not sure they’re done? Cut into one. It should be brown all the way through, without a trace of pink.
You may wish to drain the meatballs on paper towels.
Meatballs are delicious hot or at room temperature. We like to eat these as pictured, with salad veggies and tortillas. John likes them smeared with Amora mustard.
Not pictured: embarrassing amounts of mayonnaise prinked up with Sriracha sauce. Some people really like eating meatballs this way. (Cough).
Leftovers would make a fine lunch. If there are any.
Notes:
About zesting lemons: I struggle with graters, which always seem to trap the fruit zest in their sharp little teeth. I prefer to peel citrus zest with a vegetable peeler, then mince it finely with a sharp knife. Do whatever feels best.
You may also cook meatballs in the oven. Preheat it to 350 F. Place meatballs on a cookie sheet. Bake for 25 minutes. Slice one to ensure they are cooked through.