Recipe courtesy of Daniel Holzman and Michael Chernow
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Pork Meatballs With Spicy Sauce
Total:
1 hr 40 min
Prep:
1 hr 5 min
Cook:
35 min
Yield:
24 meatballs
Level:
Intermediate
Total:
1 hr 40 min
Prep:
1 hr 5 min
Cook:
35 min
Yield:
24 meatballs
Level:
Intermediate

Ingredients

For the Sauce:
For the Meatballs:

Directions

Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.

Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.

Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.

Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.

Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.

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