Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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Yield:
4 servings

Ingredients

A pinch of each:

Directions

In a bowl combine well the pork butt, the pork fat, the garlic paste and the spices.Chill the mixture, covered, overnight. Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty. In a large skillet heat the oil over moderate heat until it is hot but not smoking, in it fry the patties in batches for 4 minutes on each side, or until they are golden brown and no longer pink within, and drain them on paper towels. Transfer the patties to a serving plate.;

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Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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