Pork Meatballs on Lemon Leaves

Recipe adapted from Steve Samson and Zach Pollack of Sotto

Pork Meatballs On Lemon Leaves
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Pork Meatballs on Lemon Leaves adapted from Steve Samson and Zach Pollack of Sotto
Servings
18
meatballs
Ingredients
  • ½ medium yellow onion, finely chopped3 tablespoons extra-virgin olive oil, divided2 garlic cloves, finely chopped½ tablespoon (about 6 sprigs) marjoram, chopped½ cup lemon juice (about 3 lemons' worth)2 tablespoons granulated sugar½ teaspoon plus a pinch crushed red pepper flakes2 tablespoons parsley, choppedPinch dried oregano4 slices white bread, crusts removed1 cup whole milk1 pound coarsely ground pork shoulder1 whole egg plus 2 yolks1 cup (about 3 ounces) Pecorino Sardo or Pecorino Romano, grated½ tablespoon chopped fennel seeds¼ cup dry white wineSalt18 lemon leaves
Directions
  1. In a shallow dish, soak 18 six-inch wooden skewers in cold water. Set aside.
  2. In a large skillet over medium-low heat, sweat the onions in 1 tablespoon olive oil until translucent, about 5 minutes. Add the garlic and marjoram and continue cooking until soft, about 3 minutes. Remove from heat and set aside to cool.
  3. In a small saucepan, combine the lemon juice and sugar and reduce over medium heat until the consistency is thickened and syrup-like, about 10 minutes.
  4. Remove from the heat and stir in the crushed red pepper, parsley, oregano and the remaining 2 tablespoons olive oil and set aside.
  5. In a medium bowl, submerge the bread slices in the milk, remove and squeeze dry. In a large mixing bowl, combine the pork, whole egg, egg yolks, Pecorino, fennel seeds, wine, prepared bread and cooled onion mixture. Season with salt to taste.
  6. Form the mixture into 18 two-inch oblong balls. Wrap a lemon leaf around the bottom half of each ball and shape one ball around each soaked skewer.
  7. Grill, covered, over medium heat, basting the meatballs occasionally with the reserved lemon sauce. Flip once until cooked through, about 8 minutes on each side. Serve warm.
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