| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 12 servings |
Ingredients
- 2 pounds ground pork shoulder
- 1 tablespoon plus 1 teaspoon kosher salt
- 4 jarred pickled peppers, minced
- 2 large eggs
- 4 slices fresh white bread, minced
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 pound ground pork shoulder
- 2 teaspoons chilli flakes
- 2 teaspoons kosher salt or to taste
- 2 tablespoons tomato paste
- Two 28-ounce cans whole plum tomatoes
- 12 brioche rolls, sliced in half
- 12 thick slices mozzarella cheese
Instructions
- Preheat the oven to 400 degrees.
- For the meatballs, combine the pork, salt, pickled peppers, eggs and bread in a large bowl.
- Using an ice cream scoop, scoop 24 meatballs onto a baking sheet greased with the olive oil and bake for 17 minutes.
- For the sauce, heat the oil in a pan and add the onion, pork, chilli flakes, and salt and cook for 15 minutes. Add the tomato paste and plum tomatoes with their liquid and cook for an additional 30 to 40 minutes, crushing the plum tomatoes as the sauce cooks.
- For each serving, toast a brioche roll, cut side up, under the broiler until golden brown, and ladle sauce over each half of the roll. Place a thick slice of mozzarella on the top half of the roll, and “smash” one meatball between a set of tongs and place it on the bottom half of the roll. Repeat with a second meatball. Melt the cheese under the broiler and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 638 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 166 mg |
| Sodium | 948 mg |
| Serving Size | 1 of 12 servings |
| Calories | 638 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 166 mg |
| Sodium | 948 mg |
Reviews
Saw this episode yesterday morning and made them today and love them! I love the Spanish element with these. You can really smell the peppers while the meatballs are baking and next time I’m adding more of those! I do recommend using a little less salt now that I’ve made them but everyone’s taste buds are different.
Really delicious! I halved this recipe for 4 people. My two guys really loved it, and the flavor is amazing.
We’ve made these several times now and they are delicious! Super easy and very flavorful. This is our “go to” meatball recipe now.
A response to Auntie B. and others that will try this recipe. I just finished watching this particular show that I recorded and looked up the recipe and saw Auntie B.’s response. It was too salty because Daniel Holzman stated a pinch of salt (for the sauce for every pound of meat. The salt for the meatballs was stated to be 1 tsp. per pound of meat. One more thing: Dry bread crumbs 1/4 cup or 1/2 cup of fresh bread crumbs per pound of meat. Good luck to all the avid culinary fans. Looking forward to seeing your spin on this recipe. (sorry to give a low rating but the site won’t let me post without one In the meantime, I’ll be trying the Cinnamon Baked Doughnuts from the same episode. “Eet Smakelijk”
I’m a long-time fan of Ina’s and usually her dishes are wonderful. That said, this was a disappointment. I followed the recipe directions. The meatballs were flavorless – other than being too salty. My family did not like the meatballs or the tomato sauce either.