I am very pleased with myself for finding this recipe. It’s similar to chorizo fundido but with meatballs. Perfect for New Year’s Eve celebration and I am definitely making this dish again to add to my lucky food along with round fruits and boiled eggs to bring prosperity and luck in the coming New Year (I do not see any harm in following that belief :))
The meatballs can be made ahead of time. I already did mine and it’s all ready and waiting to be cooked 🙂
The photos were taken with my phone only as is the norm for me now because I move pretty fast in the kitchen and my family and I, most of the time, do not have the patience to wait until the food had it’s photoshoot especially if it looks so delicious. So my phone camera it is; besides it’s pretty easy to transfer to my computer though unfortunately the quality is not so good. *sorry*
One of my New Year’s resolutions is to put my Dslr camera to use more often. Wish me luck. 😀
Back to this delicious dish…this can be paired with pasta or bread. Or if you are into Ketogenic diet, this is perfect as is. The recipe below is adapted from Martha Stewart’s recipe with minor changes only.
Happy Cooking 🙂
- 1 pound ground pork
- 1 pound ground beef (85 percent lean)
- 1 cup panko breadcrumbs
- ½ cup finely grated parmesan cheese or pecorino
- 1½ teaspoons coarse salt
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons dried parsley
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, finely chopped
- Pinch of red-pepper flakes
- 1 jar marinara or tomato sauce
- 8 ounces fresh mozzarella, thinly sliced ( used combination of pasteurized mozzarella and cheddar cheese)
- Using your hands, gently mix together pork, beef, breadcrumbs, parmesan, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.
- Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.
- Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes. Add marinara sauce and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes. Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.
- Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve. OR cover skillet and lower heat and cook until cheese is melted.