| Yield: | about 20 meatballs |
Ingredients
- 1 egg, lightly beaten
- 1/3 cup (tightly packed), washed, dried and chopped parsley leaves
- Pinch kosher salt
- 1 teaspoon chili flakes
- 1 teaspoon fennel seeds
- About 1/2 cup vegetable oil
- 1 pound ground pork (lean but not too lean)
- 1/2 cup bread crumbs, toasted
- 1/2 cup grated Parmesan
- 1/4 cup sour cream
Instructions
- Put the meat in a large bowl and add the bread crumbs, Parmesan and sour cream and mix with your hands. Add the remaining ingredients, except the vegetable oil, and combine well. Roll into about 20 or so balls, about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering). Add the meatballs in a single layer and spread somewhat apart so they have a chance to “brown” instead of steaming. Put the skillet back on high heat and brown the meatballs, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to “rest” for a few additional minutes before serving.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 144 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 28 mg |
| Sodium | 95 mg |
| Serving Size | 1 of 20 servings |
| Calories | 144 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 28 mg |
| Sodium | 95 mg |
Reviews
A little too spicy for my family. They were moist and juicy with the marinara sauce I served them with and everyone ate them except the kids. Even the men who love hot food’s in my family were shocked how hot they were. I had doubled this recipe and they cooked up nice however, next time, I will be omitting the chili flakes it suggested or at least lowering the amount it called for.
Very moist — tastes like a sausage, looks like a meatball.