Are you ready for some meatballs?
These variations will make you the MVP at any Super Bowl party
Spicy pork meatballs: From "The Meatball Shop Cookbook." Serve on a baguette as a sub, or plate on a bed of creamy polenta; spoon on a spicy meat sauce. (Bill Hogan/Chicago Tribune)
Note: From "The Meatball Shop Cookbook." Serve on a baguette as a sub, or plate on a bed of creamy polenta; spoon on a spicy meat sauce.
2 pounds pork shoulder, ground
1 tablespoon plus 1 teaspoon salt
4 jarred hot cherry peppers, minced
1/4 cup hot cherry pepper pickling liquid
4 slices fresh white bread, finely chopped
3 large eggs
1. Heat oven to 450 degrees. In a large bowl, mix pork, salt, cherry peppers, pickling liquid, bread and eggs by hand until thoroughly incorporated.
2. Roll into golf ball-sized meatballs, packing the meat firmly. Place the balls in a lightly oiled 9-by-13-inch baking dish touching one another.
3. Bake until firm and cooked through, 20 minutes. Cool 5 minutes in the baking dish before serving.
Greek minted meatballs (keftedes)
Prep: 50 minutes
Cook: 30 minutes
Makes: 6 to 8 servings, about 70 meatballs
Note: From James Villas' "From the Ground Up: Hundreds of Amazing Recipes From Around the World for Ground Meats" (Wiley, $22.99).
1 cup fine breadcrumbs
1 1/2 cups half-and-half